Description
Celebrate the arrival of spring with this vibrant Spring Vegetable Pasta, a dish bursting with seasonal flavors and colors. Tossed in extra virgin olive oil and garlic, this pasta features a medley of fresh vegetables like asparagus and peas, topped with creamy Parmesan cheese. Perfect for weeknight dinners or leisurely weekend lunches, this recipe is not just a meal—it’s an experience that brings joy and warmth to your table.
Ingredients
Scale
- 8 oz spaghetti or penne
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup peas (fresh or frozen)
- 1 bell pepper, diced
- ½ cup grated Parmesan cheese
- ¼ cup fresh basil or parsley, chopped
- Salt and pepper to taste
Instructions
- 1. Cook the pasta: Boil salted water in a large pot. Add pasta and cook until al dente (8-10 minutes). Reserve some pasta water, then drain.
- 2. Sauté garlic: In a skillet, heat olive oil over medium heat. Add minced garlic; sauté until fragrant (1-2 minutes).
- 3. Add veggies: Stir in asparagus, peas, and bell pepper. Cook until tender yet crisp (5-7 minutes).
- 4. Combine: Mix in drained pasta and reserved pasta water gradually until creamy.
- 5. Finish: Remove from heat; stir in Parmesan cheese and fresh herbs. Season with salt and pepper.
- 6. Serve warm, garnished with additional herbs or cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 420
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 10mg