Lemon Herb Spring Vegetables Pasta (Printable Version)
Bright, zesty pasta tossed with fresh herbs and tender spring vegetables for a quick, satisfying meal that celebrates the season.
# Ingredients:
01 -
12 oz spaghetti or penne
02 -
1 cup asparagus, trimmed and cut into 1-inch pieces
03 -
1 cup cherry tomatoes, halved
04 -
1 cup peas, fresh or frozen
05 -
1/4 cup olive oil
06 -
Juice and zest of 1 lemon
07 -
2 cloves garlic, minced
08 -
1/4 cup fresh basil, chopped
09 -
1/4 cup grated Parmesan cheese or nutritional yeast for a vegan option
10 -
Salt and pepper to taste
# Steps:
01 -
Cook the pasta according to package instructions. In the last 3 minutes of cooking, add the asparagus and peas to the pot. Drain and set aside.
02 -
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
03 -
Add the cooked pasta, asparagus, peas, and cherry tomatoes to the bowl. Toss to combine. Stir in the fresh basil and Parmesan cheese. Serve warm or at room temperature.