Speedy Spring Veggie Pasta Delight
Enjoy a quick and vibrant pasta dish packed with fresh spring vegetables, perfect for a healthy and satisfying meal.
Equipment
- Large pot
- Large skillet or non-stick pan
Ingredients
Main Ingredients
- 12 oz whole wheat or gluten-free pasta (linguine, fettuccine, or penne work well)
- 2 tbsp olive oil
- 1 red onion small, thinly sliced
- 2 cloves garlic minced
- 1 cup asparagus woody ends trimmed and cut into 1-inch pieces
- 1 cup snap peas trimmed
- 1 cup cherry tomatoes halved
- ½ cup frozen green peas
- ¼ cup vegetable broth
- 2 tbsp lemon juice
- ¼ cup fresh parsley chopped
- ¼ cup fresh basil chopped
- Salt and freshly ground black pepper to taste
- grated Parmesan cheese or nutritional yeast for serving (optional)
Instructions
Cooking Steps
- Bring a large pot of salted water to a boil, then add pasta and cook until al dente according to package directions.
- Reserve about ½ cup of pasta water before draining the pasta.
- Heat olive oil in a large skillet over medium heat, then add red onion and cook for 3-4 minutes until softened.
- Stir in minced garlic and cook for another minute until fragrant.
- Add asparagus and snap peas to the skillet and sauté for 3-5 minutes until tender-crisp.
- Add cherry tomatoes and frozen green peas, cooking for 2-3 minutes until tomatoes soften and peas are heated.
- Pour in vegetable broth and lemon juice, then stir and simmer gently for 1-2 minutes.
- Add the drained pasta to the skillet and toss well; add reserved pasta water if needed to create a light sauce.
- Remove from heat, stir in fresh parsley and basil, and season generously with salt and pepper.
- Divide into bowls and serve immediately, optionally topped with grated Parmesan cheese or nutritional yeast.
Notes
For extra flavor, you can add a pinch of red pepper flakes with the garlic.