This Spring Vegetable Pasta with Lemon and Dill is fresh, flavorful, and perfect for a quick and easy weeknight dinner.
Happy April! It’s crazy how some areas of the country are getting snow dumped on them while others (me!) are already getting temperatures in the 90s. I’m not quite sure if I’m jealous of a snowstorm in April, but I really would prefer temperatures to be a little cooler.
Whether it’s warm or cold, each season brings its own delicious produce, and I really love what spring has to offer.
When it comes to spring produce, I have a habit of trying to throw as much of it as I can into dishes because I love how it all goes together. Today, I’m sharing this Spring Vegetable Pasta with Lemon and Dill with you, and it’s a great way to use up your asparagus.
Spring Vegetable Pasta with Lemon and Dill Recipe Ingredients
- Pasta – You can, of course, use your favorite pasta; I went with whole wheat noodles for this recipe.
- Olive oil
- Salt and black pepper
- Vegetables – I used asparagus (be sure to cut off the woody part at the bottom) and green peas (fresh or frozen will work).
- Garlic
- Lemon juice and zest
- Fresh dill – I like a lot! Go as light or as heavy as you want.
How To Make Spring Vegetable Pasta
- Heat a large pot of water over high heat and add pasta once it comes up to a boil. Cook the pasta according to the package instructions, drain it, and set it aside until you’re ready to use it.
- If using thin asparagus, cut it in half lengthwise, then cut each piece into approximately 2-inch pieces. If using thick asparagus, cut it lengthwise into quarters and then into 2-inch pieces.
- While pasta is cooking, heat a large pan over medium heat and add olive oil and asparagus. Season with salt and pepper and cook until asparagus is tender, about 7-10 minutes.
- Next, add the peas and garlic and cook until they are heated through.
- Finally, add the cooked pasta, dill, lemon juice, lemon zest, and 1 teaspoon olive oil (optional). Stir until everything is combined, then season with salt and pepper to taste.
Recipe Thoughts and Tips
- Asparagus is one of those vegetables that I hated as a kid, but now look forward to every spring. I still don’t love it raw and prefer the smaller asparagus to the big stalks, but I love throwing it into pasta salads.
- I paired it with some spring peas, fresh dill, and a lot of lemon zest and juice. Dill is one of my absolute favorite fresh herbs, and I put it into almost everything this time of year. It just has such a wonderful taste and makes everything better.
- I especially love dill in my Roasted Carrot and Dill Hummus, you should check it out, if you haven’t already. 🙂
- This Recipe is vegan and can be made gluten-free with gluten-free pasta.
- Store it in the fridge in an airtight container for up to five days.
Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.
Looking For More Fresh, Light Pasta Dishes?
Green Goddess Pasta with Parmesan
Lemony Parmesan Spring Pasta Salad
Lemon Broccoli Pasta Salad with Feta
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Spring Vegetable Pasta with Lemon and Garlic
- Total Time: 40 minutes
- Yield: 4 1x
Description
A fresh and flavorful pasta dish filled with spring vegetables!
Ingredients
- 8 ounces whole wheat pasta
- 2 teaspoons olive oil, divided
- Salt
- Black Pepper
- 1 bunch asparagus, with the woody part chopped off
- 1 cup green peas, fresh or frozen
- 2 cloves garlic, minced
- Juice and zest of 1 large lemon
- 2–3 tablespoons fresh dill, I like a lot!
Instructions
- Heat a large pot of water over high heat and add pasta once it comes up to a boil. Cook pasta according to package directions, drain and set aside until ready to use.
- If using thin asparagus, cut in half lengthwise and then cut into about 2 inch pieces. If using thick asparagus, cut in quarters, lengthwise and then cut into 2 inch pieces.
- While pasta is cooking, heat a large pan over medium heat and add olive oil and asparagus. Season with salt and pepper and cook until asparagus is tender, about 7-10 minutes.
- Next, add in the peas and garlic and cook until heated through.
- Finally, add in the cooked pasta, dill, lemon juice, lemon zest and 1 teaspoon olive oil (optional). Stir until everything is combined and season with salt and pepper, to taste.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner, Vegan
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