A delightful and fresh pasta dish celebrating the flavors of spring with seasonal vegetables.
Ingredients
Scale:
12 ounces of your favorite pasta (spaghetti, penne, or fusilli)
1 cup cherry tomatoes, halved
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 cup fresh peas (or frozen, thawed)
1 clove garlic, minced
1 tablespoon olive oil
1 lemon (zest and juice)
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
In a large pot of boiling salted water, cook the pasta according to package instructions until al dente (usually about 8-10 minutes). Reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Then add the asparagus and cook for 3-4 minutes until slightly tender.
Stir in the cherry tomatoes and peas, cooking for another 2-3 minutes until the tomatoes start to soften.
Add the drained pasta to the skillet with the vegetables. Toss to combine, adding reserved pasta water as needed to reach desired sauce consistency.
Squeeze the lemon juice over the pasta, add lemon zest, and stir in the fresh basil. Season with salt and pepper to taste.
Plate the pasta in bowls and sprinkle with grated Parmesan cheese if desired, then serve immediately.
