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A bowl of spring vegetable pasta with colorful fresh vegetables

Spring Vegetable Pasta

A vibrant dish brimming with fresh asparagus, sweet peas, and juicy cherry tomatoes, perfect for a delightful spring meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 8 ounces Pasta of your choice Any type like spaghetti, fettuccine, or whole wheat.
  • 1 cup Fresh asparagus Cut into 2-inch pieces.
  • 1 cup Peas Fresh or frozen.
  • 1 cup Cherry tomatoes Halved.
Flavor Enhancers
  • 1 tablespoon Olive oil For sautéing.
  • 1 clove Garlic Minced.
  • 1 medium Lemon Juice and zest for added flavor.
  • to taste Salt
  • to taste Pepper
Optional Protein
  • 1 cup Grilled chicken or shrimp Optional for added protein.

Method
 

Preparation
  1. Cook the pasta according to package instructions until al dente.
  2. In a large skillet, heat olive oil over medium heat.
Cooking
  1. Add minced garlic and sauté until fragrant, about 30 seconds.
  2. Toss in the asparagus pieces and cook for 3-4 minutes until they begin to soften.
  3. Add the peas and halved cherry tomatoes to the skillet; cook for an additional 2-3 minutes.
  4. Combine the cooked pasta with the sautéed vegetables, then squeeze in fresh lemon juice and season with salt and pepper.
  5. Toss everything together.
  6. If desired, add grilled chicken or shrimp for extra protein.
Serving
  1. Serve hot, garnished with fresh herbs if desired.

Notes

Best served with a crisp green salad or garlic bread. Store leftovers in an airtight container for up to three days. Reheat in a skillet with a splash of olive oil.