Lemon Herb Pasta Spring Vegetables

This lemon herb pasta with spring vegetables celebrates the flavors of the season in a bowl. The combination of tender-crisp asparagus, sweet peas, and juicy tomatoes tossed with pasta and a bright lemon dressing has become my springtime signature dish. I developed this recipe during those in-between weeks when winter is fading but summer hasn't quite arrived, and it perfectly bridges that seasonal gap.

I first made this dish for an impromptu garden lunch with friends, and it was such a hit that it's now requested at every spring gathering. The way the lemon brightens everything and the vegetables keep their vibrant colors makes it as beautiful as it is delicious.

Ingredients

• 12 oz pasta: Spaghetti or penne creates the hearty base that carries all the flavors
• 1 cup asparagus: Trimmed and cut into 1-inch pieces adds that quintessential spring flavor and satisfying texture
• 1 cup cherry tomatoes: Halved bring juicy bursts of sweetness that balance the zesty lemon
• 1 cup peas: Fresh or frozen contribute natural sweetness and a pop of bright green color
• 1/4 cup olive oil: Use a good quality oil since its flavor will shine through
• Juice and zest of 1 lemon: The star ingredient that gives this dish its refreshing character
• 2 cloves garlic: Minced for that essential aromatic foundation
• 1/4 cup fresh basil: Chopped adds a fragrant herbal note that complements the lemon perfectly
• 1/4 cup grated Parmesan cheese: Brings a savory richness that ties everything together
• Salt and pepper: To taste for balancing all the flavors

Step-by-Step Instructions

Cook the Pasta and Vegetables:

Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to package directions until al dente. During the final 3 minutes of cooking time, add the asparagus and peas directly to the pasta water. This technique allows you to cook the vegetables just enough to be tender while maintaining their vibrant color and slight crunch. Drain everything together in a colander, giving it a gentle shake to remove excess water.

Prepare the Lemon Dressing:

While the pasta cooks, create your dressing in a large serving bowl. Whisk together the olive oil, freshly squeezed lemon juice, and lemon zest until emulsified. Add the minced garlic and season generously with salt and freshly ground black pepper. The warm pasta will slightly cook the garlic, taking away the raw bite while leaving the aromatic flavor.

Combine Everything:

Transfer the still-warm pasta, asparagus, and peas to the bowl with the dressing. The warm pasta will absorb some of the dressing, enhancing the flavor. Add the halved cherry tomatoes and toss everything gently but thoroughly to ensure every strand of pasta is coated with the bright dressing.

Finish and Serve:

Sprinkle the freshly chopped basil and grated Parmesan over the pasta mixture. Toss once more to incorporate these final ingredients. Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed. Serve immediately while warm, or allow to cool to room temperature for a different but equally delicious experience.

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The lemon zest is truly the secret ingredient in this recipe. I always make sure to zest my lemon before juicing it, using a microplane for the finest texture. My family knows spring has officially arrived when this pasta appears on our dinner table, and my children have started calling it "sunshine pasta" because of its bright flavors and colors.

Storage Tips

This pasta stores beautifully in the refrigerator for up to three days in an airtight container. The flavors actually develop and meld together overnight, making leftovers something to look forward to. If you plan to store it, I recommend reserving a little extra olive oil and lemon juice to refresh the pasta before serving again, as it tends to absorb the dressing. For the best texture, allow refrigerated pasta to come to room temperature before enjoying rather than reheating, which can make the vegetables soggy.

Seasonal Variations

What makes this recipe so wonderful is how easily it adapts to whatever is looking best at the market. In early spring, swap in tender young spinach or arugula. By late spring, add blanched fava beans or sugar snap peas. Summer brings opportunities for zucchini and fresh corn kernels. The lemon herb base remains constant while the vegetables change with the seasons. I even make a fall version with roasted butternut squash and sage that keeps the spirit of the dish while acknowledging the changing seasons.

Serving Suggestions

This versatile pasta works as both a main dish and a side. For a complete meal, add grilled chicken or shrimp for protein, or keep it vegetarian with a sprinkle of toasted pine nuts or walnuts for crunch and substance. I love serving it alongside a simple green salad and crusty bread for soaking up any extra lemon dressing. For entertaining, present it on a large platter garnished with extra basil leaves and lemon wedges for both visual appeal and allowing guests to add extra brightness if desired.

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Frequently Asked Questions About Recipes

→ What vegetables work best in this lemon herb pasta?

While asparagus, peas, and cherry tomatoes create the perfect spring combination, you can adapt based on what's fresh and seasonal. Try sugar snap peas, baby zucchini, artichoke hearts, or tender young broccoli. The key is using vegetables that cook quickly and complement the bright lemon-herb flavors.

→ Can I make this pasta dish ahead of time?

Yes! You can prepare this dish up to a day ahead. Cook the pasta slightly al dente, toss with a little olive oil after draining, and refrigerate separately from the sauce components. When ready to serve, briefly reheat the pasta with a splash of water, then combine with the lemon-herb mixture and vegetables. Add fresh herbs just before serving.

→ How can I make this dish vegan?

Simply substitute the Parmesan cheese with nutritional yeast as mentioned in the recipe. The nutritional yeast provides a similar savory, cheesy flavor while keeping the dish entirely plant-based. You might also consider adding some toasted pine nuts or walnuts for extra texture and protein.

→ What's the best pasta shape to use?

While spaghetti or penne work beautifully, any medium pasta shape that can hold the light sauce works well. Try farfalle (bow ties), fusilli (spirals), or orecchiette (little ears) - these shapes have nooks and crannies that capture the lemon-herb sauce and small vegetables perfectly.

→ How can I add protein to this pasta dish?

This versatile dish pairs wonderfully with grilled chicken, sautéed shrimp, or flaked salmon for non-vegetarians. For vegetarian options, try adding white beans, chickpeas, or cubes of pan-fried halloumi cheese. Vegans might enjoy it with crispy tofu or a sprinkle of hemp seeds for added protein.

→ What herbs complement the lemon flavor best?

Beyond the basil mentioned in the recipe, try incorporating fresh mint, tarragon, chives, or dill. A mixture of herbs creates wonderful complexity, but remember that delicate herbs like dill and tarragon should be added just before serving to preserve their flavor.