Spring Vegetable Pasta with Lemon and Garlic

  • Author: She Likes Food
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Category: Dinner, Vegan


A fresh and flavorful pasta dish filled with spring vegetables!


  • 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
  • 23 tablespoons fresh dill, I like a lot!


  1. 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.
  2. 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.
  3. 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.
  4. Next, add in the peas and garlic and cook until heated through.
  5. 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.