Description
A fresh and vibrant pasta dish perfect for spring.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 1 cup peas, fresh or frozen
- 3 cloves garlic, minced
- 3 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- Cook spaghetti according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Add asparagus and cook for 3-4 minutes.
- Add cherry tomatoes and peas, cooking for another 2-3 minutes.
- Combine the cooked spaghetti with the vegetable mixture.
- Season with salt and pepper to taste.
- Serve with grated Parmesan cheese on top.
Notes
- You can substitute pasta with your choice of gluten-free pasta.
- Add lemon zest for extra flavor.
- Customize with your favorite spring vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: spring pasta, fresh pasta, vegetable pasta