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Spring Vegetable Pasta with Lemon and Garlic Recipe

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This recipe for Spring Vegetable Pasta with Lemon and Garlic is from Annette's Plant Based/Vegan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces whole wheat pasta
2 teaspoons olive oil, divided
Salt
Black Pepper
1 bunch asparagus, with the woody part chopped off
1 cup green peas, fresh or frozen
2 cloves garlic, minced
Juice and zest of 1 large lemon
2-3 tablespoons fresh dill, I like a lot!
Directions:
Directions:
Heat a large pot of water over high heat and add pasta once it comes up to a boil. Cook pasta according to package directions, drain and set aside until ready to use.
If using thin asparagus, cut in half lengthwise and then cut into about 2 inch pieces. If using thick asparagus, cut in quarters, lengthwise and then cut into 2 inch pieces.
While pasta is cooking, heat a large pan over medium heat and add olive oil and asparagus. Season with salt and pepper and cook until asparagus is tender, about 7-10 minutes.
Next, add in the peas and garlic and cook until heated through.
Finally, add in the cooked pasta, dill, lemon juice, lemon zest and 1 teaspoon olive oil (optional). Stir until everything is combined and season with salt and pepper, to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 min

 

 

 

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