This pasta with spring vegetables of pea and asparagus is light, bright, and delicious. A vegetarian pasta dish that takes under 30-minutes. It’s perfect for a quick weeknight meatless dinner and is also gluten-free!
Total Time
25min
0.0
0 Ratings
Author: Elise Tries to Cook
Servings:
2
Ingredients
•
10
oz
Pasta
•
2
Tbsp
Salt
•
8
cups
Water
Pasta Sauce
•
1/3
cup
Unsalted Butter
•
1
Lemon
, zested, juiced
•
1/2
tsp
Crushed Red Pepper Flakes
Vegetables & Herbs
•
3/4
cup
Frozen Green Peas
•
1
bunch
Asparagus
, washed
•
4
Tbsp
Fresh Mint
, washed, thinly sliced
Cooking Instructions
1.
Bring Water (8 cups) to boil in a large pot. Once at a boil add the Salt (2 Tbsp) and stir. Add in the Pasta (10 oz) and cook per the box instructions. Check your pasta for doneness 2-3 minutes before the suggested time. Pasta should be chewy.
2.
While pasta cooks, remove the bottoms of the Asparagus (1 bunch) that are too tough to eat. Do this by holding the center and bottom of the asparagus and snap it where it bends. Cut the other asparagus in the same spot and toss the bottoms.
3.
Next, cut the asparagus so that each piece is 2-inches tall (typically chop each piece in two equal parts). Keep to the side.
4.
Stack Fresh Mint (4 Tbsp) leaves flat on top of each other. Roll horizontally to look like a cigar. Chop with the mint roll horizontal.
5.
When pasta is done cooking, save 1 cup of pasta water and then drain.
6.
Melt the Unsalted Butter (1/3 cup) on medium-low heat in a medium pot.
7.
Once melted, add the zest and juice of a Lemon (1), Crushed Red Pepper Flakes (1/2 tsp), and ½ cup of the pasta water. Stir and cook for a few minutes until thickened and combined.
8.
Add the asparagus and stir. Add the Frozen Green Peas (3/4 cup), cooked pasta, and another ¼ cup of reserved pasta water.
9.
Stir to combine and let cook together for 2 minutes. If too dry, add a little more pasta water and continue to stir.
10.
Pour into a serving dish or individual bowls. Top with fresh chopped mint.
Nutrition Per Serving
CALORIES
966
FAT
36.2 g
PROTEIN
31.2 g
CARBS
133.9 g
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