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–+ servings

Lemon Herb Pasta with Spring Vegetables

A vibrant dish that balances tangy lemon with earthy flavors of fresh herbs and seasonal veggies, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 8 oz pasta (e.g., spaghetti or fettuccine) Cooked until al dente
  • 1 cup fresh asparagus, chopped Opt for the freshest available
  • 1 cup cherry tomatoes, halved Choose ripe and juicy ones
  • 1 cup peas (fresh or frozen) Frozen peas work well
Flavorings
  • 2 tablespoons olive oil For sautéing
  • 2 cloves garlic, minced Adds flavor and aroma
  • 1 lemon Zest and juice of 1 lemon For tanginess
  • 1/4 cup fresh basil, chopped Enhances flavor
  • 1/4 cup fresh parsley, chopped Adds freshness
  • to taste Salt and pepper Adjust according to preference
Optional Topping
  • to taste Grated Parmesan cheese For serving, optional

Method
 

Preparation
  1. Boil the pasta according to the package directions until al dente, then drain and set it aside.
  2. In a large skillet, warm the olive oil over medium heat before adding the minced garlic. Sauté until fragrant.
  3. Introduce the asparagus, cherry tomatoes, and peas to the skillet. Cook for about 4-5 minutes until the vegetables are tender yet vibrant.
  4. Stir in the cooked pasta along with the lemon zest and juice. Toss in the basil and parsley and season with salt and pepper.
  5. Ensure everything is combined evenly and serve warm or chilled.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 55gProtein: 10gFat: 8gSaturated Fat: 1gSodium: 200mgFiber: 4gSugar: 3g

Notes

Prepare ingredients ahead of time to streamline cooking. Pair this dish with grilled chicken or a side salad for a complete meal.

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