Description
This Pasta Primavera with Asparagus and Peas is a light, fresh, and comforting spring pasta made with olive oil, lemon, tender vegetables, and Parmesan. It comes together quickly and feels perfect for family dinners or relaxed weeknight meals.
Ingredients
Scale
- 400 g pasta
- 250 g asparagus, trimmed and chopped
- 1 cup green peas
- 3 tbsp extra virgin olive oil
- 3 garlic cloves, minced
- 1 small onion, finely chopped
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente.
- Heat olive oil in a large pan over medium heat and sauté the onion until soft.
- Add garlic and cook briefly until fragrant.
- Add asparagus and peas and cook until tender-crisp.
- Transfer pasta to the pan with a splash of pasta water.
- Add lemon zest, juice, and Parmesan and toss gently.
- Season with salt and pepper and serve warm.
Notes
Save some pasta water to create a silky sauce. You can add cherry tomatoes or spinach for variation. Store leftovers in the fridge for up to 3 days and reheat gently in a pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 15mg