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Lemony Spring Vegetable Pasta
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Lemony Spring Vegetable Pasta

A light and vibrant lemony spring vegetable pasta recipe made with fresh peas, spinach, artichokes and topped with fresh Parmesan cheese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Servings: 5
Calories: 348kcal
Author: Christine Rooney

Ingredients

  • 1 package dry pasta - I used Gemelli pasta
  • ½ onion
  • 8 cloves garlic
  • 1 tablespoon olive oil
  • 3 cups fresh snap peas
  • 1 cup fresh spinach
  • 2 cups marinated artichokes
  • Zest and juice of 1 lemon
  • 2 cups vegetable broth
  • salt adjust to taste
  • pepper adjust to taste
  • ½ cup parmesan cheese

Instructions

  • Cook pasta according to package instructions.
  • Mince 8 cloves garlic and ½ an onion.
  • Cut 3 cups snap peas into thirds.
  • Heat 1 Tbsp. cooking oil over medium high heat.
  • Add garlic and onion and cook until translucent - about 4 minutes.
  • Add peas along with a pinch of salt and pepper and saute for 5 minutes. Deglaze pan with ½ cup cooking stock if peas begin to stick to the pan.
  • Add remaining 1 ½ cups of cooking stock.
  • Add the lemon zest and the juice of half the lemon.
  • Cook the sauce for 3 minutes.
  • Add 1 cup fresh spinach to the sauce and cook until wilted - about 1 minute
  • Drain pasta and add desired amount of pasta to the pan with a little of the pasta water.
  • Portion the pasta into bowls and add the chopped marinated artichokes.
  • Cut remaining half of lemon into wedges and squeeze a wedge of fresh lemon over each bowl of pasta.
  • Sprinkle with parmesan cheese.

Notes

Fresh herbs can also be added to the finished pasta.

Nutrition

Calories: 348kcal