Classic Spring Veggie Pasta Dinner
This classic spring veggie pasta dinner is a vibrant and fresh dish featuring tender pasta, crisp asparagus, sweet peas, and hearty broccoli florets, all tossed in a light and zesty lemon-garlic sauce with Parmesan cheese.
Equipment
- Large pot
- Large skillet or pan
Ingredients
Pasta & Vegetables
- 1 pound short pasta (such as penne, rotini, or farfalle)
- 2 cups fresh asparagus trimmed and cut into 1-inch pieces
- 1 ½ cups fresh or frozen peas
- 1 ½ cups fresh broccoli florets bite-sized
Sauce & Seasoning
- 2 tablespoons olive oil
- 2 garlic minced
- ¼ cup vegetable broth or pasta water
- ½ teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh parsley chopped
- Salt and freshly ground black pepper to taste
Instructions
Cooking
- Cook pasta in a large pot of salted boiling water according to package directions. Add broccoli and asparagus during the last 3-4 minutes, then peas in the final 1-2 minutes. Drain, reserving about ½ cup pasta water.
- Heat olive oil in a large skillet over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Add reserved vegetable broth or pasta water, and fresh lemon juice to the skillet. Stir in lemon zest and simmer for 1-2 minutes to reduce slightly.
- Combine drained pasta and blanched vegetables with the sauce in the skillet, tossing gently to coat everything.
- Stir in Parmesan cheese and chopped fresh parsley, then season with salt and pepper to taste. Serve immediately, adding more reserved pasta water if needed for desired consistency.
Notes
For extra flavor, you can roast the vegetables instead of blanching them. A sprinkle of red pepper flakes adds a nice touch of heat.