This spring asparagus pasta is ladened with vibrant spring vegetables. It features crisp-tender asparagus, baby arugula, snap peas, and radishes, then coated with a citrusy olive oil dressing.
This healthy, vegan pasta dish is ready in under 25 minutes, sounds great, isn’t it? I love cooking meals calling for minimal effort but high reward, and this pasta recipe is definitely one of them! Let’s make the most of seasonal asparagus by serving it with pasta and colorful veggies! It’s an elegant lunch or supper, simply yet delicious!
Asparagus Pasta Recipe
As spring unfolds, the vibrant green of asparagus signals the arrival of fresh, seasonal produce that invigorates our culinary creations. One way to celebrate this tender vegetable is through a simple yet flavorful asparagus pasta recipe. This dish combines al dente pasta with sautéed asparagus, shallot, and a splash of lemon, creating a symphony of flavors that dance on the palate.
This recipe is quick to prepare and packed with nutrients, making it a perfect choice for health-conscious diners. With just a handful of ingredients, you can craft a meal that not only satisfies but also showcases the natural beauty and taste of asparagus.
When asparagus are in season, it doesn’t need much help to taste amazing. I also use lots of them in my asparagus in foil, lemon asparagus risotto, and homemade asparagus focaccia.
Ingredeints You’ll Need
Serves: 3-4 as a main / Prep Time: 10 minutes/ Cook Time: 15 minutes / Total Time: 25 minutes
Ingredients:
- 8oz/225g cavatappi or penne pasta (or other short pasta)
- 2 medium/70g shallots, thinly sliced
- 1 medium/115g carrot, sliced in match sticks
- 4-5 medium/90g radishes, sliced in match sticks
- 4 oz/115g thin asparagus
- 4 oz/115g snap peas
- 4 cups/60g baby arugula, washed and dried
- 1 tbsp/15ml olive oil
- 1/2 tsp/3g salt
- 1/2 tsp/1g ground black pepper
- 1 tsp/2g lemon zest
- 1 tbsp/15ml fresh lemon juice
How To Make
1. Prep the vegetables: Very thinly slice the shallots into rounds or semi-circles (if large). Peel and slice the carrot into 1/4”/6mm thick match sticks 1 1/2-2”/4-5cm long. Cut the radishes into matchsticks 1/4”/6mm thick.Trim the ends off the asparagus by finding the spot where it naturally breaks. Cut the tender asparagus into 2”/5cm long pieces. Remove tough ends and strings from the snap peas. Cut into 1/2”/1cm long pieces.
2. Cook the pasta: Cook the pasta to al dente in a pot of salted water. Drain immediately.
3. Cook the vegetables: Add the oil to a large frying pan and heat over medium. Add the shallots and cook for 2-3 minutes, stirring, until the segments easily separate. Add the carrots and radishes. Cook for 3-4 minutes, stirring occasionally, until barely tender. Add the asparagus and peas. Cook for 2 minutes until asparagus can be just pierced with a fork. Do not over cook as residual heat will continue to cook vegetables when combined with the pasta.Remove from heat and add in the salt, pepper, and lemon zest. Stir until well distributed.
4. Assemble:* Combine drained pasta with the cooked vegetables. Add lemon juice and toss to evenly distribute everything. Add arugula and toss. Taste and adjust lemon juice and salt as needed. Can also ad an additional drizzle of olive oil. Serve immediately if serving hot. Can also be served cold as a pasta salad and made up to 1 day in advance.
Notes
*If serving cold as a pasta salad, allow the pasta and cooked vegetables to cool completely before combining with arugula or arugula will wilt.
Asparagus Pasta (Pasta Primavera Asparagus)
Ingredients
- 8 oz short pasta (cavatappi or penne pasta)
- 2 medium shallots thinly sliced
- 1 medium carrot sliced in match sticks
- 4-5 medium radishes sliced in match sticks
- 4 oz thin asparagus
- 4 oz snap peas
- 4 cup baby arugula washed and dried
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp ground black pepper
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
Instructions
- 1. Prep the vegetables: Very thinly slice the shallots into rounds or semi-circles (if large). Peel and slice the carrot into 1/4”/6mm thick match sticks 1 1/2-2”/4-5cm long. Cut the radishes into matchsticks 1/4”/6mm thick.Trim the ends off the asparagus by finding the spot where it naturally breaks. Cut the tender asparagus into 2”/5cm long pieces. Remove tough ends and strings from the snap peas. Cut into 1/2”/1cm long pieces.
- 2. Cook the pasta: Cook the pasta to al dente in a pot of salted water. Drain immediately.
- 3. Cook the vegetables: Add the oil to a large frying pan and heat over medium. Add the shallots and cook for 2-3 minutes, stirring, until the segments easily separate. Add the carrots and radishes. Cook for 3-4 minutes, stirring occasionally, until barely tender. Add the asparagus and peas. Cook for 2 minutes until asparagus can be just pierced with a fork. Do not over cook as residual heat will continue to cook vegetables when combined with the pasta.Remove from heat and add in the salt, pepper, and lemon zest. Stir until well distributed.
- 4. Assemble:* Combine drained pasta with the cooked vegetables. Add lemon juice and toss to evenly distribute everything. Add arugula and toss. Taste and adjust lemon juice and salt as needed. Can also ad an additional drizzle of olive oil. Serve immediately if serving hot. Can also be served cold as a pasta salad and made up to 1 day in advance.
Notes
Nutrition
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