Spring Vegetable Pasta
I love this pasta and vegetable recipe because it’s flexible—you can swap in whatever fresh veggies you have on hand, from asparagus to peas to tender baby spinach.
Equipment
- Large pot
- Large skillet or sauté pan
- Colander
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Knife and Cutting Board
- Citrus juicer (optional)
Ingredients
For the Pasta:
- 12 oz 340 g fettuccine or spaghetti
- 1 tsp salt for the pasta water
For the Spring Vegetables:
- 1 cup asparagus trimmed and cut into 2-inch pieces
- 1 cup sugar snap peas trimmed
- 1 cup baby spinach
- 1 small zucchini sliced into half-moons
- 1/2 cup cherry tomatoes halved
For the Creamy Sauce:
- 2 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes optional, for a little kick
- Salt and pepper to taste
- Juice of 1/2 lemon
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the fettuccine or spaghetti and cook according to package instructions until al dente.
- Reserve 1/2 cup of pasta water, then drain the rest.
- Pro Tip: Reserving some pasta water is a game-changer—it helps the sauce cling perfectly to the noodles.
Prepare the Vegetables
- While the pasta cooks, wash and trim the asparagus, sugar snap peas, zucchini, and spinach.
- Slice the zucchini into half-moons and halve the cherry tomatoes.
- Set all the vegetables aside in a bowl for easy access.
- Pro Tip: Keep vegetables roughly the same size so they cook evenly and finish at the same time.
Sauté the Veggies
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Toss in the asparagus and snap peas first, cooking for 2–3 minutes until bright and crisp-tender.
- Add zucchini and cherry tomatoes, cooking another 2 minutes.
- Finally, stir in baby spinach and cook until just wilted.
- Pro Tip: Don’t overcook the spinach—it wilts very quickly and keeps the dish light and fresh.
Make the Creamy Sauce
- Reduce heat to low and pour in 1/2 cup of heavy cream.
- Sprinkle in 1/4 cup grated Parmesan cheese and stir until melted and smooth.
- Season with salt, pepper, and red pepper flakes if using.
- Add a squeeze of lemon juice and stir to combine.
- Pro Tip: Whisk continuously to prevent lumps in the cream and create a silky sauce.
Combine Pasta and Vegetables
- Add the drained pasta to the skillet with the sauce and vegetables.
- Toss everything together, adding reserved pasta water a little at a time if the sauce feels too thick.
- Cook for another 1–2 minutes until pasta is fully coated and heated through.
- Pro Tip: Toss gently with tongs to avoid breaking the pasta and keep the vegetables intact.
Serve and Enjoy
- Divide the spring veggie pasta among plates or bowls.
- Sprinkle extra Parmesan over the top if desired.
- Serve immediately, maybe with a crisp green salad or a slice of crusty bread.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 420–450 kcal
- Carbohydrates: 48–52 g
- Protein: 12–14 g
- Fat: 18–20 g
- Fiber: 5–7 g
- Sugar: 6–8 g
- Sodium: Moderate