Spring Vegetable Pasta (Gluten Free)

Spring vegetable pasta garnished with Parmesan cheese and lemon wedges in white bowl with fork.

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Spring Vegetable Pasta (Gluten Free)

This Spring Vegetable Pasta is full of bright flavors! It's made with artichokes, peas, spinach, Parmesan cheese, and lots of lemon.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Diet: Gluten Free, Vegetarian

Keyword: lemon vegetable pasta, pasta with spring vegetables, spring vegetarian pasta

Servings:

Calories: 513kcal

Author: Christine Rooney

Equipment

Large Skillet

Ingredients

6 cloves garlic
2 shallots or half an onion, any color
2 Tbsp. olive oil
12 oz. gluten free short pasta such as farfalle, rotini, fusilli, or penne, can use regular short pasta if not gluten free
12 oz. frozen peas equals 2 ¼ cups
12 oz. marinated artichoke hearts equals 2 cups chopped marinated artichoke hearts
2 cups fresh spinach or arugula
¼ cup lemon juice equals 1-2 lemons, plus lemon zest
¼ cup vegetable broth
¼ tsp. kosher salt
¼ tsp. pepper
¾ cup Parmesan cheese or Asiago cheese, grated
fresh herbs such as basil, parsley, chives, or mint for garnish optional

US Customary - Metric

Instructions

Mince 6 cloves of garlic and 2 shallots (or half an onion, any color).
Drain one 12 oz. jar of marinated artichoke hearts and roughly chop them (equals 2 cups chopped marinated artichoke hearts).
Roughly chop 2 cups of fresh spinach.
Grate ¾ cup of Parmesan or Asiago cheese.
Bring a large pot of water to a boil. Once boiling, prepare one 12 oz. package of gluten free short pasta (or regular short pasta if not gluten free) according to package instructions. Cook the pasta just until al dente.
Once the pasta is al dente, drain it in a strainer and rinse under cold water. This will stop the cooking process and allow the pasta to retain its texture (this step is not necessary if using regular short pasta).
Place a large skillet on the stove top and heat to medium-high.
Once heated, add 2 Tbsp. of olive oil. Add the minced garlic and shallots and sauté for 3-4 minutes, stirring often.
Add one 12 oz. bag of frozen peas (equals 2 ¼ cups) to the skillet along with ¼ tsp. each of kosher salt and pepper. Sauté for 2-3 minutes, stirring often.
Add the cooked and rinsed pasta along with the chopped marinated artichokes, chopped spinach or arugula, ½ cup of grated Parmesan or Asiago cheese, and ¼ cup of vegetable broth to the skillet.
Using a Microplane or small grater, zest 1-2 lemons into the skillet. Squeeze the lemons and add ¼ cup of lemon juice to the pasta.
Carefully stir all of the ingredients together and cook for another 1-2 minutes, or until the pasta is heated through and the cheese has melted. Do not stir more than necessary, as this can cause the pasta to fall apart.
To Serve: Serve the pasta with extra grated Parmesan or Asiago cheese, a squeeze of lemon juice, and some fresh herbs such as basil, parsley, chives, or mint for extra color and flavor (optional).

Notes

Arugula may be used in place of spinach.

Nutrition