Description
A vibrant, refreshing pasta dish featuring lemon, fresh herbs, and colorful spring vegetables, ideal for quick dinners or brunches.
Ingredients
Scale
- 8 oz pasta (spaghetti or fettuccine)
- 1 cup asparagus, chopped
- 1 cup peas
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Fresh herbs (like basil, parsley, or dill), chopped
- Salt and pepper to taste
Instructions
- Cook the pasta by boiling water in a large pot and cooking according to package instructions. Drain and set aside.
- Sauté the garlic in a large skillet heat olive oil over medium heat. Add minced garlic, cooking until fragrant.
- Add the chopped asparagus and cook for about 3-4 minutes until tender. Stir in the peas and halved cherry tomatoes, cooking for an additional 2-3 minutes.
- Combine the cooked pasta, lemon juice, zest, and fresh herbs in the skillet and gently toss to mix.
- Season with salt and pepper to taste, serving warm or as a cold pasta salad.
Notes
Add grilled chicken or shrimp for protein. This dish can be served warm or chilled as a pasta salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pasta, lemon, spring vegetables, vegetarian, quick meal