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A colorful bowl of Spring Vegetable Pasta with fresh seasonal vegetables

Spring Vegetable Pasta

A vibrant pasta dish featuring fresh asparagus, sweet peas, juicy cherry tomatoes, and aromatic garlic, perfect for spring gatherings and quick meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 oz spaghetti or penne pasta Cook according to package instructions until al dente.
Vegetables
  • 1 cup fresh asparagus Trimmed and cut into bite-sized pieces.
  • 1 cup sweet peas Fresh or frozen.
  • 1 cup cherry tomatoes Halved.
  • 2 cloves garlic Minced.
Seasoning
  • 2 tbsp olive oil Use high-quality extra virgin for best flavor.
  • to taste salt For seasoning.
  • to taste black pepper Fresh-ground preferred.
Optional Ingredients
  • 1/2 cup Parmesan cheese Freshly grated for better flavor.
  • 1/4 cup fresh herbs (basil or parsley) Optional, for garnish.

Method
 

Preparation
  1. Bring a large pot of water to a boil. Add salt, then stir in the pasta. Cook according to package instructions (about 10-12 minutes) until al dente. Reserve ½ cup pasta water before draining.
  2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
Cooking
  1. Add chopped asparagus and sauté for 3-4 minutes until tender-crisp.
  2. Stir in sweet peas and cherry tomatoes. Cook for another 2-3 minutes until tomatoes soften.
  3. Add the drained pasta to the skillet. Pour in reserved pasta water gradually, mixing to combine.
  4. Sprinkle salt and pepper to taste. Toss again to mix the seasonings throughout.
  5. Remove from heat and stir in fresh herbs and cheese, if using.
Serving
  1. Plate the pasta beautifully and garnish with extra herbs and cheese. Serve warm.

Notes

Can add lemon juice and zest for brightness. Substitute proteins or seasonal vegetables as desired.