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

Spring Veggie Pasta

A light and fresh pasta dish with 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

Equipment

  • Large pot
  • Skillet

Method
 

  1. Cook the pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, sauté for 1 minute.
  3. Add asparagus and peas to the skillet. Cook for 3-4 minutes until tender.
  4. Stir in cherry tomatoes and cooked pasta. Toss to combine.
  5. Remove from heat and add parmesan cheese and lemon juice. Mix well.

Nutrition

Calories: 350kcalCarbohydrates: 55gProtein: 12gFat: 10gSaturated Fat: 2gCholesterol: 5mgSodium: 150mgPotassium: 300mgFiber: 6gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

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

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