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Spring Vegetable Pasta

A vibrant and nutritious dish featuring seasonal vegetables tossed with pasta, perfect for a light meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pasta and Base Ingredients
  • 8 oz pasta Choose your favorite type, such as spaghetti, penne, or fusilli.
  • 2 tablespoons olive oil For sautéing the vegetables.
  • 1 small onion Finely chopped.
  • 2 cloves garlic Minced.
  • 1 cup asparagus Trimmed and cut into 1-inch pieces.
  • 1 cup cherry tomatoes Halved.
  • 1 cup peas Fresh or frozen.
  • 1 medium zucchini Sliced.
  • salt and pepper To taste.
  • 1/2 teaspoon red pepper flakes Optional, for heat.
  • 1/4 cup fresh basil Chopped.
  • 1/4 cup grated parmesan cheese Optional, for garnish.

Equipment

  • large pot
  • large skillet

Method
 

  1. Boil the pasta in salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Sauté the onion for 3-4 minutes until translucent, then add garlic and cook for another minute.
  3. Add asparagus, cherry tomatoes, peas, and zucchini to the skillet. Season with salt, pepper, and red pepper flakes. Sauté for 5-7 minutes until vegetables are tender but vibrant.
  4. Combine the cooked pasta with the sautéed vegetables in the skillet. Toss gently, adding reserved pasta water as needed to create a light sauce. Stir in fresh basil and adjust seasoning.
  5. Serve hot, garnished with grated parmesan cheese if desired.

Notes

Use fresh, seasonal vegetables for the best flavor and nutrition. Adjust the recipe based on available ingredients.