Catch the aroma of fresh basil and garlic mingling with colorful veggies dancing in your pan. The vibrant hues of this Spring Vegetable Pasta promise not just a feast for the eyes but a delight for your taste buds too. Picture al dente pasta twirling around crisp asparagus, sweet bell peppers, and tender peas—can you feel the excitement bubbling?
Every bite takes me back to sunny afternoons spent in my grandmother’s garden, where she taught me to appreciate the love that goes into cooking with fresh ingredients. This dish is perfect for those lazy weekends or impromptu gatherings when you want to impress without breaking a sweat.
Why You'll Love This Recipe
- This Spring Vegetable Pasta comes together in just 30 minutes, making it ideal for busy weeknights.
- The fresh vegetables create a burst of color and flavor that looks stunning on any plate.
- It’s versatile enough to accommodate whatever veggies you have on hand.
- Plus, it’s light yet satisfying—perfect for welcoming warmer weather.
One time, I made this dish for my friends during a potluck, and they were convinced I had secret culinary skills. Little did they know it was just my trusty recipe doing all the magic!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Pasta: Any pasta works here! I prefer penne or farfalle for their ability to hold sauces well.
- Olive Oil: Use extra virgin olive oil for the richest flavor; it makes all the difference.
- Garlic: Freshly minced garlic adds a lovely aroma; don’t be shy with it!
- Asparagus: Choose bright green stalks; they should snap easily when bent.
For the Vegetables:
- Cherry Tomatoes: Sweet and juicy; halved so they burst beautifully while cooking.
- Bell Peppers: Any color will do! They add sweetness and crunch; slice them thinly.
- Peas: Fresh or frozen works perfectly here; they add a pop of sweetness.
- Basil Leaves: Fresh basil elevates this dish; tear them up right before serving.
- Parmesan Cheese: Grated Parmesan adds a salty finish; sprinkle generously at the end!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make It Together
Prepare Your Ingredients: Gather all your ingredients and chop your vegetables. Having everything ready speeds up cooking and makes it more enjoyable.
Boil Your Pasta: Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente.
Sauté Garlic: In a large skillet over medium heat, add olive oil. Once hot, toss in minced garlic until fragrant and slightly golden—around 1 minute only!
Add Vegetables: Throw in asparagus first since it takes longer to cook. Sauté for about 3-4 minutes before adding bell peppers and cherry tomatoes.
Toss in Peas: After stirring occasionally for another couple of minutes, mix in the peas. Let everything cook until veggies are tender but still vibrant.
Combine Everything: Drain the pasta (saving some water) and add it directly into the skillet. Toss everything together with reserved pasta water if needed to loosen up.
Finally, sprinkle with torn basil leaves and grated Parmesan cheese before serving!
This vibrant Spring Vegetable Pasta is truly an ode to seasonal eating—quick enough for weeknights yet elegant enough for special gatherings! Enjoy every colorful bite as you savor the essence of spring on your plate.
You Must Know
- This spring vegetable pasta is not just colorful; it’s a delight for your taste buds.
- Seasonal veggies burst with flavor, making every bite a celebration of spring.
- Plus, it’s super quick to whip up, leaving you more time to enjoy the sunshine.
Perfecting the Cooking Process
Start by cooking the pasta according to package instructions while sautéing your vegetables in olive oil. This will ensure everything is ready simultaneously and maximizes flavor.
Add Your Touch
Feel free to swap out any veggies based on what’s fresh or in season. Adding nuts or cheese can also elevate the dish and add delightful textures.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm on the stovetop with a splash of water to revive its freshness.
Chef's Helpful Tips
- To get that perfect al dente pasta, make sure to check it two minutes before the package suggests.
- Always use fresh seasonal vegetables for maximum flavor and nutrition.
- A dash of lemon juice at the end brightens the entire dish beautifully.
I remember one sunny spring day when I made this dish for a picnic. Watching my friends devour it while we laughed under blooming cherry blossoms was pure joy.
FAQ
What vegetables work best in spring vegetable pasta?
Asparagus, peas, bell peppers, and zucchini are fantastic choices that shine in this dish.
Can I make this pasta vegan?
Absolutely! Just skip any cheese and use vegetable broth for added flavor if desired.
How can I add protein to my spring vegetable pasta?
Consider adding grilled chicken, shrimp, or chickpeas for a hearty boost without compromising flavor.
Spring Vegetable Pasta
This vibrant Spring Vegetable Pasta is a delightful blend of fresh veggies and herbs, perfect for embracing the warm season with every colorful bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Ingredients
- 8 oz penne pasta
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers, sliced (any color)
- 1 cup peas (fresh or frozen)
- 1/4 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
Instructions
- Prepare your ingredients: chop all vegetables and mince the garlic.
- Boil the pasta: In a large pot of salted water, cook penne according to package instructions until al dente.
- Sauté garlic: In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
- Add vegetables: Start with asparagus; sauté for 3-4 minutes before adding bell peppers and cherry tomatoes.
- Toss in peas: Stir occasionally for another few minutes until veggies are tender but still vibrant.
- Combine everything: Drain the pasta (reserve some cooking water) and add it to the skillet. Toss with vegetables, adding reserved pasta water as needed.
- Serve: Sprinkle with torn basil leaves and grated Parmesan cheese before enjoying.
Notes
- Feel free to swap any vegetables based on what you have available or what’s in season.
- To make it vegan, simply omit the Parmesan cheese and consider using nutritional yeast instead.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
