Description

Experience the vibrant flavors of spring with this delightful Spring Vegetable Pasta. This quick and easy dish is loaded with fresh seasonal vegetables and tossed in a light garlic-lemon sauce. Perfect for weeknight dinners or special gatherings, it’s a colorful way to celebrate the season while satisfying your taste buds. Enjoy the perfect balance of textures and nutrients that will leave everyone asking for seconds!

Ingredients

Scale

8 oz penne pasta
2 tbsp extra virgin olive oil
1 cup asparagus, chopped
1 cup peas (fresh or frozen)
1 cup zucchini, diced
3 cloves garlic, minced
1/2 cup vegetable broth
2 tbsp lemon juice
Salt and pepper to taste
1/2 cup freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to boil. Cook the penne pasta according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3. Stir in chopped asparagus, peas, and zucchini; cook for about 3-5 minutes until just tender but still crisp.
4. Pour in vegetable broth and lemon juice; season with salt and pepper. Stir to combine.
5. Add cooked pasta to the skillet, mixing well to coat with vegetables and sauce. If needed, add reserved pasta water to loosen the sauce.
6. Remove from heat and stir in Parmesan cheese until melted.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: American

Nutrition

Serving Size: 1 plate (about 300g)
Calories: 410
Sugar: 4g
Sodium: 280mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 6g
Protein: 14g
Cholesterol: 10mg

Keywords: Feel free to customize by adding proteins like grilled chicken or chickpeas. Store leftovers in an airtight container for up to three days; reheat gently on the stove.