Lemon-Herb Spring Vegetable Pasta
A bright, light pasta dish featuring seasonal asparagus, peas, and cherry tomatoes tossed in a zesty lemon-herb sauce with fresh basil. This italian-inspired pasta ready in about 35 minutes pairs spaghetti, halved cherry tomatoes, fresh peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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, trimmed and cut into 1-inch pieces asparagus
- 1 cup, halved cherry tomatoes
- 1 cup fresh peas
- 3 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1/4 cup, finely chopped fresh basil
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup, grated Pecorino Romano cheese
Instructions
- Step 1: Bring a large pot of heavily salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 3 tbsp olive oil in a large skillet over medium heat. Add 12 oz trimmed asparagus and 1 cup fresh peas, sautéing for 4 minutes until bright green and tender-crisp.
- Step 3: Add 1 cup halved cherry tomatoes, 2 minced garlic cloves, 1 tsp lemon zest, and 1/2 tsp salt to the skillet, cooking for 2 minutes until tomatoes begin to soften and release juices.
- Step 4: Add the drained spaghetti to the skillet with 2 tbsp reserved pasta water, tossing vigorously for 1 minute until the sauce coats each strand. Stir in 2 tbsp lemon juice, 1/4 cup chopped basil, 1/4 tsp black pepper, and 1/2 cup grated Pecorino Romano cheese until melted and glossy.
- Step 5: Adjust seasoning with additional salt if needed, then serve immediately with extra basil and cheese for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Spring Vegetable Pasta 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-Herb Spring Vegetable Pasta?
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-Herb Spring Vegetable Pasta?
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-Herb Spring Vegetable Pasta 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-Herb Spring Vegetable Pasta?
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
- ★★★★★
The aroma while cooking this was absolutely heavenly.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
