Spring Vegetable Pasta
Fresh and vibrant, this Spring Vegetable Pasta is a delightful combination of seasonal vegetables and perfectly cooked pasta, perfect for a light dinner or weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 8 oz pasta
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup asparagus, chopped
- 1 cup peas
- 1 bell pepper, sliced
- Salt and pepper to taste
- Freshly grated Parmesan cheese (optional)
- Lemon juice (optional)
Instructions
- Cook the pasta in salted boiling water until al dente, according to package instructions.
- Heat olive oil in a skillet over medium heat.
- Add minced garlic and sauté until fragrant.
- Toss in the chopped vegetables and sauté until vibrant but crisp.
- Combine the cooked pasta with the sautéed vegetables and stir well.
- Serve with a sprinkle of Parmesan cheese and a squeeze of lemon juice if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for about a month.
Find it online: https://www.pedrorecipes.com/spring-vegetable-pasta/