Description
Savor the freshness of spring with this easy, healthy vegetable pasta! Packed with seasonal greens and bursting with flavor, it’s a quick delight.
Ingredients
Scale
- 12 oz (340g) linguine or fettuccine
- 1 bunch asparagus (about 1 lb/450g), woody ends removed, cut into 2-inch pieces
- 2 cups (300g) fresh or frozen peas
- 3 cups (90g) baby spinach, packed
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 lemon, zested and juiced
- 1/2 cup (50g) grated Parmesan cheese, plus more for serving
- 1/4 cup (15g) fresh herbs (mint, basil, chives), roughly chopped
- 1/2 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 cup reserved pasta water
Instructions
- Bring a large pot of well-salted water to a boil. Cook pasta until 2 minutes shy of package directions for al dente.
- When pasta has 2 minutes remaining, add asparagus to the boiling water. Add peas during the final 30 seconds of cooking.
- Reserve 1 cup of pasta water, then drain pasta and vegetables together.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using), cooking until fragrant but not browned, about 1 minute.
- Add drained pasta, asparagus, and peas to the skillet. Toss to coat everything in the garlic oil.
- Add spinach and lemon zest, tossing until spinach begins to wilt. Pour in 1/4 cup pasta water and stir.
- Reduce heat to low. Add Parmesan cheese and toss quickly to incorporate. Add more pasta water as needed to create a silky sauce.
- Add lemon juice and fresh herbs, tossing to combine. Taste and adjust seasoning with salt and pepper.
- Serve immediately, topped with additional Parmesan and fresh herbs.