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Spring Vegetable Pasta

Spring Vegetable Pasta
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A light and fresh pasta dish packed with seasonal spring vegetables. Perfect for a quick and healthy meal.

Ingredients

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  • 8 oz pasta (penne or fusilli)
  • 2 tbsp olive oil
  • 1 cup asparagus, chopped
  • 1 cup peas (fresh or frozen)
  • 1 cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice
  • 2 tbsp fresh basil, chopped

Instructions

  1. Cook pasta according to package instructions. Drain and set aside.
  2. Heat olive oil in a pan over medium heat.
  3. Add garlic and sauté for 1 minute.
  4. Add asparagus, peas, and cherry tomatoes. Cook for 5 minutes.
  5. Toss in the cooked pasta, Parmesan cheese, salt, and pepper.
  6. Drizzle with lemon juice and garnish with fresh basil.
  7. Serve warm.

Notes

  • Use whole wheat pasta for extra fiber.
  • Add grilled chicken or shrimp for protein.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://kitchenvan.com/spring-vegetable-pasta-recipe/