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Plate of penne pasta with asparagus, peas, zucchini, and grated Parmesan cheese, a spring dinner recipe

Spring Vegetable Pasta

A light and fresh pasta dish featuring seasonal spring vegetables. Quick to prepare and perfect for a weeknight dinner.
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Temps de préparation 15 minutes
Temps de cuisson 15 minutes
Temps total 30 minutes
Portions: 4 people
Type de plat: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Pasta
  • 12 oz pasta such as penne or fusilli
  • 1 tbsp olive oil
For the Vegetables
  • 1 cup asparagus trimmed and cut into 1-inch pieces
  • 1 cup peas fresh or frozen
  • 1 zucchini sliced
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup parmesan cheese grated
  • 1 tbsp lemon juice
  • salt and pepper to taste

Equipment

  • Large pot
  • Colander
  • Large skillet

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté for 30 seconds until fragrant.
  3. Add asparagus, peas, and zucchini to the skillet. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender.
  4. Add the cooked pasta to the skillet. Toss to combine with the vegetables.
  5. Stir in lemon juice and parmesan cheese. Season with salt and pepper to taste.
  6. Serve warm with extra parmesan cheese if desired.

Nutrition

Calories: 350kcalCarbohydrates: 60gProtéines: 14gFat: 8gLipides saturés: 2gCholéstérol: 5mgSodium: 150mgPotassium: 300mgFibre: 6gSucre: 5gVitamine A: 20IUVitamine C: 30mgCalcium: 15mgFer: 10mg

Notes

For extra flavor, add fresh basil or parsley before serving. You can also substitute other seasonal vegetables like cherry tomatoes or spinach.

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