Description
A vibrant and fresh pasta dish celebrating spring’s bounty with seasonal vegetables and a light, flavorful sauce.
Ingredients
Scale
- 1 pound Pasta (Penne, farfalle, or fusilli work well)
- 1 pound Asparagus (Trimmed and cut into 1-inch pieces)
- 1 cup Peas (Fresh or frozen)
- 1 cup Snap Peas (Halved or sliced)
- 1 cup Broccoli Florets (Cut into small pieces)
- 1 medium Zucchini (Diced)
- 3 tablespoons Olive Oil
- 3 cloves Garlic (Minced)
- 1/2 cup Vegetable Broth
- 2 tablespoons Lemon Juice (Freshly squeezed)
- 1 teaspoon Lemon Zest
- 1/4 cup Parmesan Cheese (Grated, plus more for serving (optional))
- 1/4 cup Fresh Basil (Chopped)
- To taste Salt
- To taste Black Pepper
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- While the pasta is cooking, heat the olive oil in a large skillet or pot over medium heat. Add the garlic and cook until fragrant, about 1 minute.
- Add the asparagus, peas, snap peas, broccoli, and zucchini to the skillet. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes.
- Pour in the vegetable broth and lemon juice. Bring to a simmer and cook for 2 minutes, allowing the sauce to slightly reduce.
- Add the cooked pasta to the skillet with the vegetables. Toss to combine, adding a little of the reserved pasta water if needed to create a sauce.
- Stir in the lemon zest, Parmesan cheese (if using), and fresh basil. Season with salt and pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Notes
- Feel free to substitute other spring vegetables, such as fava beans or ramps. For a vegan version, omit the Parmesan cheese or use a vegan alternative. A squeeze of lemon before serving brightens the flavors.
- Prep Time: 20
- Cook Time: 25
Nutrition
- Calories: .350
- Fat: 12
- Carbohydrates: 50
- Protein: 15