Lemon-Dill Pasta with Asparagus and Peas
A bright, spring-inspired pasta dish featuring tender asparagus, sweet peas, and a zesty lemon-dill sauce that coats al dente spaghetti perfectly. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, asparagus, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti
- 12 oz asparagus
- 1 cup fresh peas
- 1, zested and juiced lemon
- 3 tbsp, chopped fresh dill
- 3 tbsp extra virgin olive oil
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, grated pecorino cheese
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Trim woody ends from 12 oz asparagus and cut into 1-inch pieces. In a large skillet, heat 3 tbsp olive oil over medium heat. Add asparagus and 1/2 tsp salt, sautéing for 4-5 minutes until crisp-tender, then add 1 cup fresh peas and cook for 2 more minutes until bright green.
- Step 3: Stir in minced garlic and 1/2 tsp black pepper, cooking for 30 seconds until fragrant. Add lemon zest, lemon juice, 3 tbsp chopped dill, and 1/2 cup reserved pasta water, stirring until sauce thickens slightly and coats the vegetables.
- Step 4: Add drained spaghetti to the skillet and toss vigorously for 1 minute. Stir in 1/2 cup grated pecorino cheese until melted and glossy. Adjust salt and pepper to taste before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Pasta with Asparagus and Peas take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Pasta with Asparagus and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Lemon-Dill Pasta with Asparagus and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Pasta with Asparagus and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Pasta with Asparagus and Peas?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
