Lemon Garlic Spring Vegetable Pasta
A bright, vibrant dish that combines tender asparagus, sweet peas, and fragrant garlic with fresh lemon. This light dinner delivers restaurant-quality flavors using simple, seasonal spring vegetables.
Equipment
- Large Pot
- Large Skillet
- Colander
- Microplane or Zester
Ingredients
Pasta & Base
- 400 g Spaghetti or Linguine Whole wheat or gluten-free also work
- 2 tbsp Olive Oil Extra-virgin preferred
- 3 cloves Garlic Finely minced
Vegetables & Seasoning
- 1 cup Asparagus Trimmed and cut into 2-inch pieces
- 1 cup Fresh Peas Frozen peas also work
- 1 whole Lemon Zest and juice
- 1/2 cup Parmesan Cheese Freshly grated
- Fresh Basil For garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant, being careful not to brown it.
- Add asparagus to the skillet and stir for 3-4 minutes until tender-crisp. Add peas and stir for another 2 minutes.
- Transfer the drained pasta to the skillet. Add lemon zest and lemon juice, tossing gently to combine.
- Pour in 3 tablespoons of reserved pasta water (add more if dry) and the Parmesan cheese. Toss until a silky sauce forms.
- Season with salt and pepper. Garnish with fresh basil and serve immediately.
Notes
Don't skip the reserved pasta water! The starch is what creates the silky sauce. If you don't have fresh basil, try fresh mint or parsley—avoid dried herbs for this specific dish.