Spring Pasta: Discover the Ultimate Fresh Recipe Today!
A fresh and vibrant Spring Pasta recipe featuring seasonal vegetables and a light olive oil dressing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta (of your choice, such as spaghetti or penne)
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup frozen peas
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh basil, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
- Add the asparagus and cherry tomatoes. Cook for about 5 minutes until they start to soften.
- Stir in the frozen peas and continue cooking for another 3 to 4 minutes. Season with salt and pepper.
- Add the cooked pasta to the skillet with the vegetables, tossing everything together until well coated. If the pasta seems dry, add a splash of the reserved pasta water.
- Serve the Spring Pasta warm, topped with fresh basil and a generous sprinkle of Parmesan cheese, if desired.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This dish can be served warm or at room temperature.
- For a vegan option, omit the Parmesan cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: Spring Pasta, Fresh Pasta Recipe, Seasonal Vegetables