Spring Vegetable Pasta: 7 Amazing Fresh Colorful Bowl
A light and colorful pasta dish featuring fresh spring vegetables tossed in a simple, flavorful sauce.
Ingredients
Scale
12 ounces penne or farfalle pasta
2 tablespoons olive oil
2 cloves garlic, minced
1 small shallot, chopped
1 cup asparagus pieces
1 cup green beans
1 cup peas
1 medium zucchini, sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 lemon, zested and juiced
1/2 cup Parmesan cheese
1/3 cup pasta water
2 tablespoons parsley
1 tablespoon butter
Instructions
- Cook pasta in salted boiling water until al dente and reserve pasta water.
- Sauté shallot in olive oil until soft, then add garlic.
- Cook asparagus and green beans until slightly tender.
- Add zucchini and peas and cook briefly.
- Season vegetables and stir in cooked pasta.
- Add pasta water, lemon zest, and juice.
- Mix in Parmesan and butter until smooth.
- Finish with parsley and serve warm.
Notes
Use fresh vegetables for best texture.
Do not overcook vegetables.
Add protein if desired.