This vibrant spring vegetable pasta is packed with fresh veggies like asparagus, peas, and cherry tomatoes. It’s colorful, tasty, and perfect for a light meal!
You won’t believe how easy and quick it is to whip up! Just toss everything together, and you have a delightful dish that welcomes the season. Yum!
Key Ingredients & Substitutions
Penne Pasta: Penne is great for catching sauce, but you can use other shapes like fusilli, bowtie, or spaghetti. Whole wheat or gluten-free pasta are also tasty alternatives!
Asparagus: Fresh asparagus gives a lovely crunch. If it’s not in season, feel free to use green beans or broccoli instead. They will also work well with the other flavors.
Green Peas: Fresh peas add a nice sweet touch, but frozen peas are perfectly fine if fresh ones aren’t available. Just add them to the pasta at the end—no fuss!
Cherry Tomatoes: I love using cherry tomatoes for their sweetness. If you have larger tomatoes, chop them up for an equally delicious option. Sun-dried tomatoes also add a unique flavor twist.
Parmesan Cheese: Grated Parmesan is a classic choice for richness. Pecorino Romano or nutritional yeast can substitute for a similar flavor if you’re looking for a dairy-free option.
How Do You Cook Pasta and Veggies Together Without Overcooking Them?
This recipe has a clever way of cooking pasta and veggies together, but timing is key. Here’s how to get it right:
- Start by boiling salted water for the pasta—this helps flavor it.
- When the pasta has a few minutes left, toss in the asparagus. This ensures they get tender but stay crisp.
- For fresh peas, add them in the last minute. If you’re using frozen peas, wait until after draining the pasta.
- Remember, draining the pasta and veggies at the same time saves the extra effort!
Keeping an eye on cooking times makes all the difference, allowing you to enjoy perfectly cooked ingredients every time!
How to Make Spring Vegetable Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz penne pasta
For the Vegetables:
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup fresh or frozen green peas
- 1 cup cherry tomatoes (yellow or red)
- 2 cloves garlic, minced
For the Sauce:
- 2 tbsp olive oil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1/4 cup fresh basil, chopped
- Salt and freshly ground black pepper, to taste
- Optional: lemon zest (from 1 lemon) for brightness
How Much Time Will You Need?
This delicious Spring Vegetable Pasta takes about 25 minutes total. You’ll need about 10 minutes for prep and around 15 minutes for cooking. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add the penne pasta and cook it according to the package instructions until it’s al dente. It should be firm to the bite. When the pasta has about 3 minutes left to cook, toss in the asparagus pieces. If using fresh peas, add them during the last minute of cooking; if you’re using frozen peas, you can wait until later.
2. Drain and Save Some Water:
After everything is cooked, save about 1 cup of the pasta cooking water (this will help create a light sauce). Then drain the pasta and the vegetables in a colander. Be careful—the steam can be hot!
3. Sauté the Garlic:
In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté it for about 1 minute, just until it becomes fragrant but doesn’t turn brown.
4. Combine Everything:
Now, add the drained pasta, asparagus, and peas to the skillet. Toss everything together gently so the pasta and veggies are nicely mixed.
5. Add the Tomatoes:
Next, add the cherry tomatoes whole. Gently stir them in, allowing them to warm without breaking apart.
6. Create the Sauce:
Stir in the grated Parmesan cheese and chopped basil. If you notice that the pasta looks a bit dry, gradually add some of the reserved pasta water until it reaches your desired sauciness.
7. Season to Taste:
Taste your pasta and sprinkle in some salt and freshly ground black pepper. If you like a little zing, you can add the optional lemon zest for that fresh spring flavor.
8. Serve and Enjoy:
Serve the pasta warm, garnished with extra Parmesan and fresh basil if you want. Enjoy your vibrant and tasty Spring Vegetable Pasta!
Can I Use Other Types of Pasta?
Absolutely! While penne works great, you can substitute with other pasta shapes like fusilli, farfalle, or even spaghetti. Just adjust the cooking time according to package instructions for the chosen shape.
What Can I Substitute for Asparagus?
If asparagus isn’t in season or available, consider using green beans or broccoli instead. Both will add a nice crunch and complement the dish well!
How to Store Leftovers?
Leftover Spring Vegetable Pasta can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce.
Can I Make This Recipe Vegan?
Yes! To make this dish vegan, simply substitute the Parmesan cheese with a dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy. Enjoy the same fresh veggies and flavors!
