Fresh Spring Pasta

This light and veggie-packed Spring Pasta captures the essence of the season – bright, refreshing, and bursting with the flavors of tender spring vegetables. Perfect for celebrating seasonal eating with up to 30% more nutrients than out-of-season produce.

No ratings yet

Print Pin

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Spring Pasta, Fresh Pasta Recipes, Seasonal Cooking, Spring Vegetables

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 420kcal

Equipment

Large Pot
Skillet
Tongs

Ingredients

Pasta and Vegetables

12 oz fettuccine substitute with spaghetti or linguine
1 bunch asparagus woody ends removed, cut into 2-inch pieces
1 cup fresh peas frozen works too
1 cup cherry tomatoes halved
2 medium zucchini spiralized or thinly sliced
2 cups baby spinach
3 cloves garlic minced

Sauce

3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
1 lemon zest and juice
1/2 cup Parmesan cheese freshly grated (substitute with nutritional yeast for vegan option)
1/4 cup fresh basil chopped
2 tablespoons fresh mint chopped
salt and freshly ground black pepper to taste
1 pinch red pepper flakes optional

Instructions

Wash all vegetables thoroughly. Trim the woody ends from your asparagus, then slice into 2-inch pieces. Halve the cherry tomatoes and mince the garlic. Create an ice bath for blanching your asparagus and peas if desired.
Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, usually 1-2 minutes less than package instructions suggest.
While the pasta cooks, blanch the asparagus and fresh peas in the same pot for the last 2 minutes of cooking time. If using frozen peas, add them in the final minute.
In a large skillet over medium heat, warm the olive oil and butter. Add minced garlic and sauté until fragrant but not browned, about 30 seconds. Add the red pepper flakes if using.
Using tongs, transfer the cooked pasta and blanched vegetables directly into the skillet, bringing along some of the starchy pasta water. Add the zucchini, cherry tomatoes, and spinach. Toss everything together and let cook for 1-2 minutes until the spinach wilts and tomatoes slightly soften.
Remove the skillet from heat. Add lemon zest, lemon juice, fresh herbs, and Parmesan cheese. Toss everything together, adding a splash of reserved pasta water if needed to create a light, silky sauce that coats every strand. Season with salt and pepper to taste.

Notes

For a vegan version, omit butter and Parmesan, replacing with additional olive oil and nutritional yeast.

Store leftovers in an airtight container for up to 3 days. Refresh with a splash of water when reheating.

For additional protein, consider adding cannellini beans, grilled chicken, sautéed shrimp, or flaked salmon.

The water for pasta should taste like the sea - this is your only opportunity to season the pasta itself!

Nutrition

Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe