Lemony Linguine With Spring Vegetables Recipe

This lemony linguine with spring vegetables is a light and refreshing pasta dish that is perfect for the warmer months. The linguine is cooked until al dente and then tossed with a vibrant mix of spring vegetables, including asparagus, peas, and cherry tomatoes. The dish is finished with a bright and tangy lemon sauce that adds a burst of flavor. It's a simple yet elegant dish that is sure to impress.

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30minstotal
30m.total
Lemony Linguine With Spring Vegetables
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Ingredients for Lemony Linguine With Spring Vegetables Recipe

  • 2 ounce Linguine
  • 1/2 inch Bunch Asparagus, Trimmed And Cut Into
  • 1/4 cup Fresh Or Frozen Peas
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/2 tablespoon Olive Oil
  • 1/2 tablespoon Lemon Juice
  • 1/4 teaspoon Lemon Zest
  • 1/2 cloves Cloves Garlic, Minced
  • As required Salt And Pepper To Taste
  • as needed Fresh Parsley For Garnish

Directions: 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.
Nutrition
value
392
calories per serving
3 g Fat24 g Protein64 g Carbs13 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    24g
  • Carbs
    64g
  • Fiber
    13g

MacroNutrients

  • Carbs
    64g
  • Protein
    24g
  • Fiber
    13g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    386mg
  • Iron
    10mg
  • Vitamin A
    5964mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    376mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    99mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    261mg
  • Manganese
    5mg
  • Phosphorus
    312mg
  • Selenium
    14mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp