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–+ servings
Bowl of spring veggie pasta recipes with penne, asparagus, peas, cherry tomatoes, and grated cheese.

Spring Veggie Pasta

A light and fresh pasta dish featuring seasonal spring vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz pasta such as penne or fusilli
  • 1 tbsp salt
For the Vegetables
  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • 1 cup cherry tomatoes halved
For the Sauce
  • 1/4 cup vegetable broth
  • 1 tbsp lemon juice
  • 1/4 cup parmesan cheese grated
  • 1/4 tsp black pepper

Equipment

  • Large pot
  • Colander
  • Large skillet

Method
 

  1. Bring a large pot of water to a boil. Add salt and pasta, then cook according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until softened, about 3 minutes.
  3. Add asparagus and peas to the skillet. Cook for 5 minutes, stirring occasionally.
  4. Stir in cherry tomatoes and cook for 2 minutes.
  5. Pour in vegetable broth and lemon juice. Simmer for 2 minutes.
  6. Add cooked pasta to the skillet. Toss to combine.
  7. Sprinkle with parmesan cheese and black pepper. Serve warm.

Nutrition

Calories: 380kcalCarbohydrates: 65gProtein: 14gFat: 8gSaturated Fat: 2gCholesterol: 5mgSodium: 420mgPotassium: 320mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For extra flavor, add fresh basil or parsley before serving.

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