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Lemon Herb Pasta with Spring Vegetables

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Lemon Herb Pasta with Spring Vegetables is a vibrant dish that perfectly balances zesty flavors and fresh ingredients. This delightful recipe features al dente pasta tossed with colorful spring vegetables and a refreshing lemon herb sauce, making it an ideal choice for any meal, from casual family dinners to elegant gatherings. Each bite offers a burst of flavor that will have everyone asking for more.

Ingredients

Scale
  • 8 oz fettuccine pasta
  • 2 tbsp extra virgin olive oil
  • 3 cloves fresh garlic, minced
  • 1 cup asparagus, chopped
  • 1 cup peas (fresh or frozen)
  • 2 cups baby spinach
  • Zest and juice of 2 organic lemons
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Boil salted water in a large pot and cook the fettuccine according to package instructions until al dente.
  2. In a skillet over medium heat, add olive oil and sauté minced garlic for about 30 seconds until fragrant.
  3. Add asparagus and peas to the skillet, cooking for about three minutes until slightly tender but still crisp.
  4. Stir in baby spinach until wilted. Drain the cooked pasta, reserving half a cup of pasta water.
  5. Combine the drained pasta with the skillet mixture while still warm. Add lemon zest, juice, and reserved pasta water as needed for sauce consistency.
  6. Toss with grated Parmesan cheese, parsley, basil, salt, and pepper. Serve warm.

Nutrition

Keywords: Feel free to substitute seasonal vegetables or add proteins like grilled chicken or chickpeas for variation. To enhance flavors, consider adding chili flakes or additional herbs.

Find it online: https://homelytastes.com/zesty-lemon-herb-pasta-with-spring-vegetables-recipe/