Description
A bright and flavorful spring pasta dish featuring lemony peas, asparagus, and fresh herbs, perfect for busy weeknights.
Ingredients
Scale
- 12 ounces pasta (spaghetti, linguine, or penne)
- 1 bunch asparagus, trimmed and cut into bite-size pieces
- 1 cup peas (frozen is fine)
- 3 to 4 tablespoons olive oil
- 3 cloves garlic, sliced or minced
- Zest and juice of 1 lemon
- 1 generous handful fresh herbs (basil, parsley, or dill)
- 1/3 cup grated parmesan (plus more for serving)
- Salt and black pepper to taste
- Optional: a pinch of red pepper flakes or a spoon of ricotta
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just tender.
- In the last 2-3 minutes of cooking, add the asparagus. In the last minute, add the peas.
- Before draining, reserve about 1 cup of pasta cooking water, then drain the pasta and vegetables.
- In a large pan, warm the olive oil over medium heat. Add garlic and sauté until fragrant, about 30-60 seconds.
- Add the drained pasta and veggies to the pan. Stir in lemon zest, lemon juice, parmesan, herbs, and a splash of reserved pasta water. Toss until combined and glossy.
- Taste and adjust seasoning with salt, pepper, and lemon as needed.
Notes
If the dish feels too sharp due to lemon, add more parmesan and a splash of pasta water for balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg