Can I use frozen vegetables for Spring pasta recipes?

Yes, you can use frozen peas, but for the best results in Spring pasta recipes, fresh asparagus is highly recommended as frozen asparagus tends to become mushy.

How do I make this recipe vegan?

To make vegan Spring pasta recipes, simply replace the butter with extra olive oil and use a nutritional yeast or a vegan parmesan alternative instead of dairy cheese.

What is the best pasta shape for Spring pasta recipes?

Long, flat pastas like linguine, fettuccine, or tagliatelle are excellent because they hold the light lemon-butter sauce perfectly without overwhelming the delicate vegetables.

Spring pasta recipes: 7 Reasons This Lemon Asparagus Dish is the Best

Name: Lemon Asparagus and Sweet Pea Spring Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-American
Ingredients: 12 oz Linguine or Fettuccine; 1 lb fresh Asparagus, trimmed and cut into 1-inch pieces; 1 cup fresh or frozen Sweet Peas; 2 cloves Garlic, minced; 1 large Shallot, finely chopped; 2 tbsp extra virgin Olive Oil; 2 tbsp unsalted Butter; 1/2 cup grated Parmesan cheese; 1 large Lemon (zest and juice); 1/4 cup fresh Parsley, chopped; Salt and black pepper to taste; 1/2 cup reserved Pasta Water

Ingredients

Scale

12 oz Linguine or Fettuccine
1 lb fresh Asparagus, trimmed and cut into 1-inch pieces
1 cup fresh or frozen Sweet Peas
2 cloves Garlic, minced
1 large Shallot, finely chopped
2 tbsp extra virgin Olive Oil
2 tbsp unsalted Butter
1/2 cup grated Parmesan cheese
1 large Lemon (zest and juice)
1/4 cup fresh Parsley, chopped
Salt and black pepper to taste
1/2 cup reserved Pasta Water

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
Step 2: During the last 2 minutes of pasta cooking, add the asparagus pieces and peas directly into the boiling pasta water to blanch them.
Step 3: Reserve 1/2 cup of the starchy pasta water before draining the pasta and vegetables.
Step 4: In a large skillet, heat the olive oil and butter over medium heat. Sauté the shallot and garlic for 2-3 minutes until soft and fragrant.
Step 5: Add the drained pasta, asparagus, and peas to the skillet. Toss to coat with the garlic butter.
Step 6: Stir in the lemon juice, lemon zest, and half of the Parmesan cheese. Gradually add the reserved pasta water, tossing constantly until a light, glossy sauce forms.
Step 7: Season with salt and pepper. Garnish with the remaining Parmesan and fresh parsley before serving.

Notes

Always use fresh lemon juice rather than bottled for the best flavor profile. If you want more protein, grilled shrimp or chicken breast pairs beautifully with these flavors.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 445 kcal
Sugar: 5g
Sodium: 310mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 7g
Protein: 18g
Cholesterol: 22mg