This spring vegetable pasta is a colorful and fresh dish, packed with seasonal veggies like peas, asparagus, and bell peppers. It’s light yet satisfying!
It brightens up my plate and mood! I love to add a sprinkle of parmesan on top, because who can resist a little cheese, right? 🍝
Making this pasta is super easy! Just cook your pasta, sauté the veggies, mix them together, and you have a delicious meal ready in no time. Enjoy every bite!
Key Ingredients & Substitutions
Penne Pasta: This recipe calls for penne, but you can switch it up with whole wheat penne, rotini, or even gluten-free pasta if needed. They all work great with the sauce and veggies!
Asparagus: Fresh asparagus adds a nice crunch. If you can’t find it, try green beans or zucchini instead. Both will give you a similar texture and lovely flavor.
Green Peas: Fresh peas are sweet and vibrant, but frozen peas also do the trick. Just make sure to thaw them beforehand. If you’re looking for a different taste, try using edamame instead!
Olive Oil: A staple for sautéing, but avocado oil can be a good substitute. It has a high smoke point and a mild flavor that works well with the other ingredients.
Parmesan Cheese: If you’re out of Parmesan, Pecorino Romano is a great substitute with a stronger flavor. For a vegan option, try nutritional yeast, which adds a cheesy taste without dairy.
How Do You Get the Right Texture When Cooking Pasta?
Cooking pasta perfectly is key to a great dish. Aim for al dente, which means the pasta is firm to the bite but not hard. Here’s how to achieve that:
- Use a large pot with plenty of water and add a good amount of salt. It should taste like the sea!
- Follow the cooking time on the package but start checking a minute or two early. Taste it to see if it’s done.
- Reserve some pasta water before draining; it’s starchy and can help loosen the sauce.
Perfect pasta should hold up against the sauce and veggies, giving a nice balance! Enjoy your cooking!
How to Make Spring Vegetable Pasta
Ingredients You’ll Need:
Pasta and Vegetables:
- 12 oz penne pasta
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh green peas (or frozen peas, thawed)
- 1 cup cherry tomatoes, halved (optional)
For Cooking:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
For Flavor:
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Zest of 1 lemon (optional for brightness)
- Juice of 1/2 lemon (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes in total. You’ll need around 10 minutes to prep the ingredients and about 10-15 minutes for cooking. It’s quick, easy, and perfect for a fresh spring meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s boiling, add the penne pasta and cook according to the package instructions until al dente (which means it’s cooked but still has a little bite to it). Don’t forget to reserve about 1/2 cup of the pasta water before draining the pasta!
2. Sauté the Garlic:
While your pasta is cooking, heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic and sauté it for about 1 minute or until it’s fragrant. Be careful not to let it burn!
3. Cook the Asparagus:
Next, add the chopped asparagus to the skillet. Cook it for about 3-4 minutes until it becomes just tender and slightly charred. This adds a wonderful flavor and texture!
4. Add the Peas and Tomatoes:
Now it’s time to add the peas and cherry tomatoes (if you’re using them). Cook everything together for another 2 minutes until the peas are warmed through and the tomatoes are soft.
5. Combine Pasta and Vegetables:
Add the drained pasta to the skillet with all the delicious veggies. Gently toss everything together until well combined. If it seems a bit dry, add some of the reserved pasta water—you can start with a little and add more if needed until you reach your desired consistency.
6. Add Fresh Herbs and Flavor:
Stir in the chopped parsley along with the lemon zest and lemon juice, if you’re using them. Season with salt and freshly ground black pepper to taste, mixing everything together again.
7. Serve and Enjoy:
Plate the pasta and sprinkle the grated Parmesan cheese on top for a final touch. Serve immediately and enjoy this fresh, vibrant spring dish!
Can I Use Other Types of Pasta?
Absolutely! While this recipe calls for penne, you can use any pasta shape you like. Fusilli, farfalle, or even spaghetti will work beautifully with the spring vegetables.
What Can I Use Instead of Asparagus?
If you can’t find asparagus, green beans or zucchini are great alternatives. Both will add a nice crunch and pair well with the other veggies in the dish.
Can I Make This Dish Vegan?
Yes! To make it vegan, simply omit the Parmesan cheese or use a vegan cheese substitute. Nutritional yeast is a delicious option that provides a cheesy flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop with a splash of water or olive oil to bring it back to life!
