Springtime vegetable pasta with lemon and herbs
Looking for a fresh dish to enjoy this season? Here’s our springtime vegetable pasta with lemon and herbs. A light, nutritious, and family-friendly dish featuring tasty, seasonal spring produce from the UK.
Ingredients
- 250g whole wheat pasta (penne or fusilli)
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 small leek, finely sliced
- 100g asparagus, diced
- 100g peas (fresh or frozen)
- 100g tenderstem broccoli, chopped (or regular broccoli)
- Zest and juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped (optional)
- 50g grated Parmesan or a dairy-free alternative
- 150ml half fat crème fraîche, or dairy-free alternative
- Salt and pepper to taste
- Optional: 100g cooked chicken or chickpeas for extra protein
Method
- Cook the pasta according to the packet instructions, save ½ cup of the pasta water before draining.
- Heat olive oil in a large pan over medium heat. Add the garlic and leeks, cook for 2-3 minutes until softened.
- Add asparagus, peas, and broccoli. Stir occasionally and cook for another 3-4 minutes until tender but still vibrant.
- Turn off the heat. Mix the pasta, vegetables, and crème fraîche. Add the ½ cup of pasta water to create a light sauce.
- Stir in lemon zest, lemon juice, fresh herbs, and Parmesan, mixing well. Season with salt and pepper to taste.
- Add in your cooked protein of choice chicken, tofu, white fish, chickpeas.
- Serve immediately, topped with extra Parmesan and a sprinkle of fresh herbs.
What do we love about this meal?
- Packed with seasonal UK spring vegetables for freshness and nutrition
- Perfect for mid-week dinners, you can make this dish in under 30 minutes
- Customizable – add chicken, chickpeas, or tofu for extra protein. This is especially helpful if you’re trying to get more plant-based alternatives in your diet.
- Provides a balanced meal of fibre, vitamins, and healthy fats. Win, win, win!
Looking for more healthy recipes? Check out our recipe selection.
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