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Category
Main Dishes
Title

Fresh spring pasta

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A bowl of pasta with vegetables
Serves
Serves:
8
Serving Size
Serving Size:
1/8 of prepared recipe
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Ingredients

Ingredients

1 13-ounce package whole wheat rotini or bowtie pasta    
1/2 pound fresh asparagus    
8 ounces sugar snap peas    
1 tablespoon olive oil or vegetable oil
1 small onion, chopped    
2 tablespoons lemon juice
1 teaspoon lemon zest
1/2 cup Parmesan cheese
1/4 cup chopped basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

Directions

  1. Boil pasta in large pot for 3-5 minutes; add asparagus and peas and cook for 3 more minutes until pasta and veggies are tender. Drain and set aside.
  2. Heat oil in skillet and cook onion until barely golden (10-12 minutes). Add lemon juice and lemon zest and cook until fragrant (2-3 more minutes).
  3. Toss onion mixture, Parmesan cheese, and basil into the pasta and vegetables. Season with salt and black pepper.
     
Tips and Variations
Tips and Variations
  • Swap out any of the vegetables for vegetables that you already have on hand, or are in-season. For example, swap in sliced zucchini and tomatoes (for the asparagus and peas) for a summer-style pasta. Or try the dish with roasted winter squash and chopped kale for a fall-themed pasta.
  • This dish tastes great served warm or cold.
  • If you don’t have pasta on hand, you could also make this dish with cooked brown rice, quinoa, or other whole grains.
     
Nutritional Info

Nutritional Info

Serves 8
Amount per serving
Calories
219
Total Fat
4.4 g
Saturated Fat
1 g
Cholesterol
4.3 mg
Sodium
238 mg
Total Carbohydrates
36.4 g
Dietary Fiber
5.7 g
Total Sugar
3.7 g
Protein
8.9 g
Allergens:
Dairy
Wheat
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A bowl of pasta with vegetables
Fresh spring pasta
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Time to make
Time to make:
15 minutes preparation; 25 minutes cook time
Recipe Credit
Recipe Credit:
University of Minnesota Extension Center for Family Development staff
Category
Category:
Main Dishes
Special Criteria
Special Criteria:
Vegetarian
Whole Grains

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