Vibrant Spring Garden Pasta Delight
A fresh and vibrant spring pasta dish featuring seasonal vegetables, a light lemony sauce, and a touch of Parmesan cheese. This easy-to-make recipe brings the best of the season to your table in a delightful, colorful dish
Ingredients
- Each ingredient with its amount, unit, and name
- Asparagus: 1 bunch chopped
- Zucchini: 1 medium sliced
- Sweet Peas: 1 cup fresh or frozen
- Cherry Tomatoes: 1 cup halved
- Baby Spinach: 2 cups
- Garlic: 2 cloves minced
- Fettuccine Pasta: 250g
- Olive Oil: 2 tablespoons
- Lemon: 1 zested and juiced
- Parmesan Cheese: ½ cup grated
- Salt and Pepper: To taste
Instructions
- Step 1: Cook the Pasta
- Bring a pot of salted water to a boil. Add the fettuccine pasta and cook until al dente. Save ½ cup of pasta water before draining.
- Step 2: Sauté the Vegetables
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add asparagus, zucchini, and peas, cooking for 3-4 minutes. Add cherry tomatoes and cook for another 2 minutes.
- Step 3: Combine Pasta and Vegetables
- Add the cooked pasta to the skillet with vegetables. Pour in the reserved pasta water to help create a light sauce. Stir in spinach, lemon zest, and juice, and season with salt and pepper.
- Step 4: Garnish and Serve
- Sprinkle grated Parmesan over the pasta and garnish with fresh basil or parsley. Serve immediately.
Notes
- You can substitute the fettuccine pasta with whole wheat or gluten-free pasta.
- Feel free to add protein such as grilled chicken or shrimp if desired.
- The vegetables can be varied according to what is in season.