Description
A vibrant blend of al dente pasta and seasonal vegetables, featuring asparagus, peas, and cherry tomatoes, finished with a touch of lemon and garlic.
Ingredients
- Pasta of your choice (spaghetti, fusilli, or gluten-free)
- Asparagus, chopped
- Peas (fresh or frozen)
- Cherry tomatoes, halved
- Garlic, minced
- Lemon juice (freshly squeezed)
- Olive oil (extra virgin)
- Salt and pepper to taste
- Grilled chicken or shrimp (optional)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Heat olive oil: In a large saucepan, drizzle olive oil and set over medium heat until shimmering.
- Sauté garlic: Add minced garlic, stirring continuously until fragrant, about 30 seconds.
- Add vegetables: Toss in chopped asparagus, peas, and halved cherry tomatoes. Cook for 5–7 minutes until tender yet crunchy.
- Combine: Drain cooked pasta and mix gently with the vegetables in the pan.
- Season well: Squeeze lemon juice over the pasta, adding salt and pepper to taste, then toss together.
- Add protein: Fold in grilled chicken or shrimp if desired.
- Serve warm: Dish out heaping servings and enjoy immediately.
Notes
You can prepare the vegetables a day in advance to save time. Cooked pasta can also be stored with olive oil to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg