Description
A vibrant pasta dish celebrating spring with fresh vegetables like asparagus, peas, and cherry tomatoes, all tossed in a zesty lemon dressing.
Ingredients
- Pasta (spaghetti, fettuccine, or your choice)
- Fresh Asparagus
- Peas (snap peas or frozen)
- Cherry Tomatoes
- Olive Oil
- Garlic (minced)
- Lemon Juice
- Salt and Pepper
- Grilled Chicken or Shrimp (optional)
Instructions
- Cook the Pasta: In a large pot, add salted water and bring to a boil. Cook your pasta according to package instructions until it is al dente.
- Prepare the Skillet: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about a minute.
- Add Asparagus: Toss in your chopped asparagus and cook for 3-4 minutes until tender yet crunchy.
- Stir in Peas and Tomatoes: Add in the peas and halved cherry tomatoes, cooking for another 2-3 minutes.
- Combine Pasta and Vegetables: Drain the pasta, reserving some cooking water. Add pasta to the skillet, drizzle with lemon juice, season, and toss everything together, adding reserved pasta water as needed.
- Add Protein (if using): Fold in the grilled chicken or shrimp, if desired.
- Serve: Plate warm, garnishing with parsley or grated Parmesan if desired.
Notes
Feel free to customize with other seasonal vegetables or proteins. Use leftovers creatively!
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg