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Lemon Herb Pasta with Spring Vegetables

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A vibrant and delightful pasta dish, filled with fresh spring vegetables and zesty lemon flavors.

Ingredients

Scale
  • 8 ounces of pasta (such as spaghetti or fettuccine)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 bell pepper, diced
  • 1 zucchini, sliced
  • 1 cup asparagus, chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Juice and zest of 1 lemon
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve a cup of pasta water before draining.
  2. Sauté the Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the Vegetables: Toss in the cherry tomatoes, bell pepper, zucchini, and asparagus to the skillet. Sauté for about 5-7 minutes until the vegetables are just tender.
  4. Combine Pasta and Veggies: Once the pasta is cooked and drained, add it to the skillet with the sautéed veggies. Pour in the reserved pasta water a little at a time until well combined.
  5. Add Fresh Ingredients: Toss in the chopped parsley and basil, lemon juice, and zest. Stir until evenly combined and heated through.
  6. Season to Taste: Season with salt and pepper to taste, adjusting until perfect.
  7. Serve: Sprinkle with Parmesan cheese (or nutritional yeast) before serving, garnishing with fresh basil if desired.

Notes

This dish can be made vegan by skipping the cheese and using nutritional yeast.

Nutrition

Keywords: pasta, spring vegetables, lemon, vegetarian, recipe

Find it online: https://peakplatter.com/lemon-herb-pasta-with-spring-vegetables/