15-Minute Spring Veggie Pasta with Lemon and Garlic
Introduction
This 15-minute spring veggie pasta with lemon and garlic is light, fresh and full of seasonal flavors. It’s the perfect quick dinner when you want something comforting but not too heavy. Tender pasta is tossed with crisp spring vegetables, garlic, fresh lemon juice and a touch of olive oil and parmesan. It’s ready in about the time it takes to boil the pasta, making it ideal for busy weeknights, work-from-home lunches or a simple weekend meal on the balcony.
Quick Info
- Prep time: 5 minutes
- Cook time: 10 minutes
- Total time: 15 minutes
- Servings: 2–3
- Difficulty: Easy
Ingredients
- 200 g short pasta (penne, fusilli, or farfalle)
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small bunch asparagus, trimmed and cut into 3 cm pieces
- ½ cup frozen peas (no need to thaw)
- 1 small zucchini, sliced into half-moons
- Zest of 1 lemon
- Juice of ½–1 lemon (to taste)
- ¼ cup grated parmesan cheese (plus extra for serving)
- Salt and black pepper, to taste
- A small handful of fresh basil or parsley, chopped
- Optional: red pepper flakes, for a little heat
Instructions
1. Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to package instructions until al dente.
- Just before draining, scoop out about ½ cup (120 ml) of the pasta cooking water and set aside.
- Drain the pasta.
2. Sauté the spring vegetables
- While the pasta cooks, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and cook for about 30 seconds, stirring, until fragrant (do not let it brown).
- Add the asparagus pieces and zucchini. Cook for 3–4 minutes, stirring often, until they start to soften but remain crisp-tender.
- Add the frozen peas and cook for another 2 minutes.
3. Combine pasta and sauce
- Add the cooked, drained pasta directly into the skillet with the vegetables.
- Sprinkle in the lemon zest, parmesan cheese, a pinch of salt and black pepper.
- Pour in a little of the reserved pasta water (start with 3–4 tbsp) and toss everything together to create a light, glossy sauce.
- Squeeze in the lemon juice, starting with half a lemon, then taste and add more if you like a brighter flavor.
- If the pasta looks dry, add a bit more pasta water until it’s silky and lightly sauced.
4. Finish and serve
- Turn off the heat and stir in the chopped basil or parsley.
- Taste and adjust seasoning with extra salt, pepper or lemon juice.
- Serve immediately, topped with extra parmesan and a pinch of red pepper flakes if you enjoy a little spice.
Tips & Variations
- Add protein: Mix in grilled chicken, shrimp, or canned chickpeas to make it more filling.
- Different veggies: Use what you have—baby spinach, cherry tomatoes, broccoli florets or green beans all work well in spring.
- Make it creamy: Stir in 2–3 tbsp of cream cheese or a splash of heavy cream at the end for a richer sauce.
- Dairy-free option: Skip the parmesan or use a dairy-free alternative and add extra olive oil for richness.