Description
Spring Vegetable Pasta is a vibrant and fresh dish that captures the essence of spring. With tender pasta intertwined with colorful, crisp vegetables and tossed in a zesty lemon sauce, this recipe is perfect for weeknight dinners or gatherings. Quick to prepare and bursting with flavor, it’s sure to impress your family and friends.
Ingredients
Scale
- 8 oz farfalle pasta
- 1 cup zucchini, chopped
- 1 cup red bell pepper, diced
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 1/2 cup grated Parmesan cheese
Instructions
- Boil salted water in a large pot. Add pasta and cook until al dente (8-10 minutes). Drain and reserve some pasta water.
- Heat olive oil in a skillet over medium heat. Add zucchini, bell peppers, and asparagus; sauté for 5-7 minutes until tender.
- Stir in halved cherry tomatoes and cook for an additional 3-4 minutes until they soften.
- Toss the drained pasta with sautéed vegetables in the skillet. If dry, add reserved pasta water.
- Squeeze lemon juice over the mixture; stir in basil and Parmesan until well combined.
- Plate warm servings of Spring Vegetable Pasta garnished with extra basil and Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1.5 cups (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 15mg