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A colorful array of lemony spring vegetables, including asparagus and peas

Zesty Lemony Garden Pasta with Roasted Roots

A vibrant and healthy meal combining a refreshing lemon-infused pasta with tender-crisp roasted vegetables, perfect for a light and satisfying dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 450 kcal

Equipment

  • large pot
  • small pot
  • ice bath
  • large skillet or Dutch oven
  • large baking sheet
  • oven

Ingredients
  

For the Zesty Lemony Garden Pasta:

  • 12 oz short pasta (e.g., orecchiette, farfalle)
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 bunch asparagus (about 1 lb / 450g), trimmed and cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • 1/2 cup vegetable broth or reserved pasta water
  • 3-4 tbsp lemon juice Juice of 1 large lemon
  • lemon zest Zest of 1 large lemon
  • 1/4 cup Parmesan cheese grated (omit for vegan), plus more for serving
  • 2 tbsp fresh parsley chopped
  • 1/2 cup cooked chickpeas (for vegan protein boost)
  • Salt and black pepper to taste
  • red pepper flakes Optional: pinch of

For the Roasted Roots & Greens (Side):

  • 1 lb baby new potatoes (450g), halved or quartered
  • 1 bunch asparagus (about 1 lb / 450g), trimmed and cut into 1-inch pieces
  • 1 cup cherry tomatoes halved
  • 1 small red onion thinly sliced or cut into wedges
  • 2 tbsp olive oil
  • 2 tbsp lemon juice Juice of 1 small lemon
  • lemon zest Zest of 1 small lemon
  • 1 tsp dried oregano
  • 1/4 cup halloumi cheese cubes (omit for vegan), or additional chickpeas
  • Salt and black pepper to taste
  • fresh dill Optional: for garnish

Instructions
 

A. Prepare the Zesty Lemony Garden Pasta:

  • Cook pasta according to package directions, reserving ½ cup pasta water before draining.
  • Blanch asparagus for 2-3 minutes, then add peas for 1 minute; drain and shock in ice bath.
  • Sauté minced garlic in olive oil until fragrant.
  • Combine cooked pasta, blanched vegetables, chickpeas, broth or pasta water, lemon juice, and zest in a skillet; toss to coat.
  • Stir in Parmesan and parsley; season to taste and serve with extra Parmesan.

B. Prepare the Roasted Roots & Greens (Side):

  • Preheat oven to 400°F (200°C). Toss potatoes with olive oil, salt, and pepper, then roast for 15 minutes.
  • Add asparagus, tomatoes, red onion, remaining olive oil, lemon juice, zest, oregano, and halloumi or chickpeas to potatoes; toss and season.
  • Return to oven and roast for an additional 20-25 minutes until tender-crisp. Broil briefly if desired for char.
  • Transfer to a platter, garnish with fresh dill if desired, and serve hot.

Notes

For a richer flavor in the pasta, you can brown the garlic slightly before adding other ingredients. Adjust lemon and seasoning to your preference. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.