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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 Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
5
Calories:
348
kcal
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
US Customary
-
Metric
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:
348
kcal