Description
A light and fresh dish that celebrates vibrant spring flavors, quick to prepare and perfect for busy nights.
Ingredients
Scale
- 8 oz pasta (such as spaghetti or fettuccine)
- 1 cup fresh asparagus, chopped
- 1 cup peas (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Optional: Grilled chicken or shrimp for protein
- Optional: Grated Parmesan cheese for serving
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
- Add asparagus and peas to the skillet and cook for about 3-4 minutes until tender.
- Stir in cherry tomatoes and cook until they soften, about 2 minutes.
- Add the cooked pasta to the skillet along with lemon juice, salt, and pepper. Toss everything together until well combined.
- If using, add grilled chicken or shrimp and toss gently.
- Serve warm, topped with grated Parmesan cheese if desired.
Notes
For best flavor, use seasonal vegetables. It can be made gluten-free with a suitable pasta alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg