A vibrant spring pasta featuring fresh asparagus, peas, zucchini, and herbs in a light, flavorful sauce.
Ingredients
8 ounces linguine or fettuccine
1 tablespoon olive oil
2 cloves garlic, minced
1 small shallot, finely chopped
1/2 pound asparagus, trimmed and cut into 2-inch pieces
1/2 cup fresh peas or sugar snap peas
1 small zucchini, sliced into thin half-moons
2 cups baby spinach or arugula
1/4 teaspoon crushed red pepper flakes (optional)
1/4 cup freshly grated Parmesan cheese (or plant-based alternative)
2 tablespoons unsalted butter (optional)
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
Instructions
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Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain.
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Heat olive oil in a large skillet over medium heat. Sauté garlic and shallot for 1–2 minutes until fragrant.
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Add asparagus and cook 3–4 minutes until tender-crisp. Stir in peas and zucchini for 2–3 minutes. Add red pepper flakes if using.
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Reduce heat to low and add spinach or arugula, tossing until wilted. Stir in butter if desired.
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Add cooked pasta to the skillet. Toss together, adding reserved pasta water as needed for a silky sauce.
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Stir in lemon zest, lemon juice, and half of the Parmesan cheese. Season with salt and black pepper.
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Remove from heat and garnish with remaining Parmesan, basil, and parsley. Drizzle olive oil if desired.