Description
Spring Vegetable Pasta is a delightful dish that celebrates the vibrant flavors of the season. Packed with fresh vegetables like asparagus, cherry tomatoes, and bell peppers, this pasta is not only visually appealing but also quick to prepare. With sautéed garlic and a sprinkle of lemon zest, each bite bursts with freshness. Perfect for busy weeknights or leisurely weekend meals, this recipe is versatile and can be customized based on seasonal produce. Enjoy a bowl of Spring Vegetable Pasta that embodies the essence of spring!
Ingredients
Scale
- 8 oz penne or fettuccine pasta
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (red, yellow, green), chopped
- 2 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
- Prepare your ingredients by washing and chopping all vegetables into bite-sized pieces.
- Cook pasta in salted boiling water according to package instructions until al dente. Drain and toss with a drizzle of olive oil.
- In a large skillet over medium heat, add olive oil and garlic; sauté for about 30 seconds until fragrant.
- Add asparagus and bell peppers; cook until tender yet crisp.
- Stir in cherry tomatoes, salt, pepper, and lemon zest; cook until tomatoes soften.
- Combine cooked pasta with the vegetable mixture; fold in grated Parmesan cheese and fresh basil.
- Serve immediately while hot, garnished with extra cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg