A bright, healthy, and easy-to-make pasta filled with crisp spring vegetables, fresh herbs, and a zesty lemon dressing. Perfect for a light lunch or dinner in springtime!
📝 Ingredients (Serves 2–3)
For the pasta:
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200g pasta (penne, spaghetti, or your favorite kind)
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1 cup asparagus, trimmed and chopped
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½ cup green peas (fresh or frozen)
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1 zucchini, sliced
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1 small carrot, julienned or thinly sliced
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2 tablespoons olive oil
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2 cloves garlic, minced
For the lemon herb dressing:
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Zest of 1 lemon
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Juice of 1 lemon
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2 tablespoons olive oil
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Salt and pepper to taste
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1 tablespoon chopped fresh basil (or parsley)
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1 tablespoon grated Parmesan (optional)
🍳 Instructions
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Cook the pasta:
Boil the pasta in salted water according to the package instructions. Reserve ¼ cup of pasta water, then drain and set aside. -
Blanch the vegetables:
In the last 2–3 minutes of pasta cooking, add the asparagus, peas, and carrot into the boiling water with the pasta. Drain with the pasta and rinse briefly with cold water to keep them crisp and colorful. -
Sauté with garlic:
Heat olive oil in a pan. Add minced garlic and sauté for 30 seconds. Add zucchini and cook for 2–3 minutes until slightly tender. -
Toss everything together:
Add the cooked pasta and vegetables into the pan. Pour in lemon juice, zest, herbs, and reserved pasta water. Season with salt and pepper. Toss until everything is evenly coated and warmed through. -
Serve:
Serve warm or at room temperature. Top with grated Parmesan and more herbs if desired.
✅ Serving Tip
This recipe pairs wonderfully with a light green salad or a cold drink like lemonade or mint iced tea. Great for garden parties or picnics!
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