Name: Spring Rhapsody Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 ounces dried pasta: Choose a shape that holds sauce well – penne, rigatoni, fusilli, or farfalle are great options.; 2 tablespoons olive oil; 1/2 cup chopped onion; 2 cloves garlic, minced; 1 cup asparagus, trimmed and cut into 1-inch pieces; 1 cup cherry or grape tomatoes, halved; 1/2 cup fresh peas (frozen and thawed is fine)1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 3 tablespoons grated Parmesan cheese; 2 tablespoons lemon juice; Salt and freshly ground black pepper to taste

Spring Rhapsody Pasta

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450-550

kcal

Spring Rhapsody Pasta: This vibrant pasta dish celebrates the flavors of spring. It’s light, fresh, and incredibly easy to make. Tender asparagus, sweet cherry tomatoes, and fresh peas mingle with pasta and a bright lemon-herb sauce. Parmesan cheese adds a touch of richness. The recipe is highly versatile, so feel free to customize it with your favorite spring vegetables and herbs.

Ingredients

12 ounces dried pasta: Choose a shape that holds sauce well – penne, rigatoni, fusilli, or farfalle are great options.
2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 cup asparagus, trimmed and cut into 1-inch pieces
1 cup cherry or grape tomatoes, halved
1/2 cup fresh peas (frozen and thawed is fine)
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste

Ingredient Notes:

Vegetables: Substitute with other spring favorites like zucchini, fava beans, artichokes, or baby spinach.
Herbs: Use any combination you like – mint, dill, or tarragon would work beautifully.
Cheese: Swap Parmesan for Pecorino Romano, or Asiago, or leave it out for a dairy-free option.
Instructions:
Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain, reserving a cup of pasta water.
Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened about 5 minutes. Stir in the garlic and cook for another minute. Add asparagus and tomatoes, cooking until asparagus is crisp-tender, about 3-4 minutes. Stir in the peas.
Finish the sauce: Add the cooked pasta to the skillet along with basil, parsley, Parmesan cheese, and lemon juice. Toss to combine, adding a splash or two of the reserved pasta water to create a light sauce that coats the pasta.
Season and serve: Season generously with salt and pepper. Serve immediately, garnished with additional Parmesan cheese and fresh herbs if desired.

Notes

Prep: Chop onion, mince garlic, trim, and cut asparagus, and halve tomatoes.
Cook Pasta: Follow package directions for al dente pasta. Reserve some pasta water before draining.
Sauté: Cook onion until soft, add garlic. Then add asparagus and tomatoes until asparagus is crisp-tender. Stir in peas.
Combine: Toss cooked pasta with vegetables, herbs, Parmesan, and lemon juice. Use a bit of pasta water to loosen the sauce.
Season & Serve: Add salt and pepper to taste. Serve immediately with extra Parmesan if desired.

Spring Rhapsody Pasta

Spring Rhapsody Pasta: Yields: 4 servings Prep Time: 15 minutes Cook Time: 20-25 minutes

Tips:

Get creative with vegetables: Use whatever spring vegetables you love best. Try adding artichoke hearts, sugar snap peas, or cherry tomatoes.
Make it vegetarian: Substitute the heavy cream with full-fat coconut milk or a vegan cream alternative.
Add protein: Top with grilled chicken, shrimp, or crumbled Italian sausage for a heartier dish.

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