Fresh spring pasta

A bowl of rotini with peas and asparagus
Recipe credit

University of Minnesota Extension Department of Family, Health and Wellbeing staff

About this recipe

Serving size
1/8 of prepared recipe
Time to make
15 minutes preparation; 25 minutes cook time


  • 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


  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

  • 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

Total fat
4.4 g
Saturated fat
1 g
4.3 mg
238 mg
Total carbohydrates
36.4 g
Dietary fiber
5.7 g
8.9 g
Total sugar
3.7 g