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Lemony Linguine with Spring Vegetables

Lemony Linguine with Spring Vegetables
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This recipe for Lemony Linguine with Spring Vegetables is a vibrant and flavorful dish perfect for a light meal. It combines tender linguine with a medley of fresh spring vegetables and a bright lemon sauce.

Ingredients

Scale
  • 1 pound linguine
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup snap peas, halved
  • 1 cup frozen peas, thawed
  • 1/2 cup vegetable broth
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1/4 cup grated Parmesan cheese (optional)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Cook the linguine according to package directions. Drain, reserving 1/2 cup of pasta water.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  3. Add the asparagus and snap peas to the skillet. Cook for 3-5 minutes, until tender-crisp.
  4. Stir in the thawed peas, vegetable broth, and lemon juice. Bring to a simmer.
  5. Add the cooked linguine to the skillet. Toss to combine, adding a splash of reserved pasta water if needed to create a light sauce.
  6. Remove from heat. Stir in the fresh parsley and Parmesan cheese (if using).
  7. Season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

  • For a richer sauce, you can add a tablespoon of butter at the end.
  • Feel free to add other spring vegetables like spinach, green beans, or broccoli florets.
  • This dish is also delicious with grilled chicken or shrimp.

Nutrition

Find it online: https://kitchenpivot.com/lemony-linguine-with-spring-vegetables/