Classic Spring Veggie Pasta Dinner
This classic spring veggie pasta dinner is a light and flavorful meal, perfect for a weeknight. It features fresh asparagus, peas, and cherry tomatoes tossed with al dente pasta in a lemony Parmesan sauce.
Equipment
- large pot
- large skillet or sauté pan
Ingredients
Pasta
- 12 ounces pasta penne, farfalle, or rotini work wonderfully
Vegetables
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 1 cup fresh or frozen peas
- 1 cup cherry tomatoes halved
Sauce & Seasoning
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley chopped, for garnish (optional)
Instructions
Cooking Pasta
- Bring salted water to a boil and cook pasta until al dente, reserving ½ cup of pasta water before draining.
Sautéing Vegetables
- Heat olive oil in a skillet, add minced garlic, then sauté asparagus for 3-4 minutes until tender-crisp.
- Stir in peas and cherry tomatoes, cooking for 2-3 minutes until heated through and slightly softened.
Combining & Finishing
- Add cooked pasta, vegetable broth, and lemon juice to the skillet, tossing to combine and reduce the sauce.
- Remove from heat, stir in Parmesan cheese, and add reserved pasta water if needed for consistency; season with salt and pepper, then garnish with basil or parsley and serve.
Notes
You can customize this dish with any of your favorite spring vegetables, such as snap peas, spinach, or zucchini. For a richer flavor, you can add a touch of cream cheese or mascarpone at the end when stirring in the Parmesan.