Lemony Linguine With Spring Vegetables Recipe

Cooking Directions

• STEP 1.Cook the linguine according to package instructions until al dente.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the asparagus and cook until tender-crisp, about 3-4 minutes.
• STEP 3.Add the peas and cherry tomatoes to the skillet and cook for an additional 2 minutes.
• STEP 4.In a small bowl, whisk together the lemon juice, lemon zest, garlic, salt, and pepper.
• STEP 5.Drain the linguine and add it to the skillet with the vegetables. Pour the lemon sauce over the pasta and toss to coat.
• STEP 6.Serve the lemony linguine with spring vegetables immediately, garnished with fresh parsley if desired.

Cooking Tips

• To make this dish even more flavorful, you can add some grated Parmesan cheese or a sprinkle of red pepper flakes.
• Feel free to customize the vegetables based on what's in season or what you have on hand.
• If you prefer a creamier sauce, you can add a splash of heavy cream or a dollop of Greek yogurt to the lemon sauce.

Storage and Serving

• This dish is best served immediately while the pasta is still hot and the vegetables are crisp-tender.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, simply microwave the leftovers or heat them in a skillet with a splash of olive oil.