Description
This fresh and vibrant Pea and Asparagus Pasta is a light, seasonal dish perfect for spring. Packed with tender asparagus, sweet peas, and a simple lemony sauce, it’s an easy weeknight dinner that feels special without the fuss. Keyword: Pea and Asparagus Pasta, spring pasta, healthy pasta recipe.
Ingredients
Units
Scale
- 8 oz pasta (spaghetti, fettuccine, or your favorite)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup peas (fresh or frozen)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 lemon, zested and juiced
- Salt and black pepper, to taste
- 1/4 cup chopped fresh basil or parsley (optional)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
- During the last 2–3 minutes of pasta cooking time, add the asparagus and peas to the pot. Cook until tender-crisp.
- Reserve 1/2 cup of pasta cooking water, then drain the pasta and vegetables.
- In the same pot, heat olive oil over medium heat. Add garlic and red pepper flakes and sauté for 1 minute until fragrant.
- Return pasta and vegetables to the pot. Add Parmesan, lemon zest, lemon juice, and a splash of reserved pasta water. Toss to coat, adding more water as needed for a silky sauce.
- Season with salt and pepper to taste.
- Garnish with fresh herbs and extra Parmesan before serving.
Notes
- For a protein boost, add grilled chicken, shrimp, or chickpeas.
- To make it vegan, substitute nutritional yeast for Parmesan and use olive oil generously.
- Works great with gluten-free pasta as well.
Nutrition
- Calories: 390
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 10mg
