Description
This Spring Vegetable Pasta is everything we love about seasonal eating: it’s fresh, fast, and full of color. Packed with asparagus, cherry tomatoes, and snap peas, it’s tossed in a light garlic butter sauce with lemon zest, Parmesan, and plenty of fresh herbs. It’s the perfect balance of cozy and crisp—comforting but never heavy.
Ingredients
- 12 oz pasta (penne, linguine, or farfalle work great)
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 cup asparagus, trimmed & cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup sugar snap peas or green peas
- ½ tsp red pepper flakes (optional, for a little kick)
- ½ tsp salt (plus more for pasta water)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese (or more to taste)
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- Zest of 1 lemon
- Juice of ½ lemon
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
In a large skillet, heat olive oil and butter over medium heat. Add garlic and sauté for about 30 seconds, just until fragrant.
Add asparagus, cherry tomatoes, and snap peas to the skillet. Cook for 4–5 minutes, stirring occasionally, until veggies are crisp-tender.
Season the veggie mixture with red pepper flakes, salt, and black pepper. Add the drained pasta and reserved pasta water.
Stir in Parmesan cheese, lemon zest, and lemon juice. Toss everything until well combined and lightly creamy from the cheese and starchy water.
Turn off the heat. Stir in basil and parsley. Serve immediately, topped with more Parmesan and a drizzle of olive oil if you like.
Notes
- Use seasonal veggies! Swap in zucchini, spinach, or green beans depending on what’s fresh.
- Want more protein? Add grilled chicken, shrimp, or chickpeas for a heartier dish.
- No Parmesan? Pecorino or nutritional yeast works beautifully too.
- Make it vegan: Use plant-based butter and skip the cheese—or sub with a dairy-free Parmesan alternative.