Lemony Spring Veggie Pasta Recipe

April 23, 2017

Lemony Spring Veggie Pasta Recipe

Who says pasta has to have a heavy sauce? This healthy pasta recipe is made with whole wheat pasta and lots of veggies. It’s simply sauced with just a bit of butter and lemon zest and juice.


  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Yield: Makes four servings, two cups each


  • 12 ounces whole wheat spaghetti
  • 2 teaspoons olive oil
  • 1/2 cup chopped shallots
  • 8 ounces asparagus, tough ends snapped off and cut bite-size pieces
  • 4 ounces sugar snap peas, halved
  • 1/2 cup fresh or frozen peas
  • 1/4 cup chopped parsley
  • 1 Tablespoon grated lemon zest
  • 2 Tablespoons lemon juice
  • 1 Tablespoon unsalted butter
  • Grated Parmesan cheese


  1. Cook pasta in a large pot of well salted water as package directs.
  2. While pasta cooks, heat olive oil in a large nonstick skillet over medium heat and cook shallots, stirring occasionally, until they begin to soften, about 3 minutes.
  3. Add asparagus and sugar snap peas and cook, stirring occasionally, until vegetables are almost crisp-tender, about 4 minutes. Stir in peas and cook 2 to 3 minutes longer until vegetables are tender.
  4. When pasta is done, remove 1 cup pasta cooking water, then drain pasta.
  5. Return pasta to pasta cooking pot. Add vegetables, parsley, lemon zest, lemon juice and butter. Stir in about 1/2 cup pasta cooking water to moisten.
  6. Serve with grated Parmesan cheese.

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