Welcome the arrival of spring with this delightful and refreshing pasta dish bursting with the vibrant flavors of fresh herbs and zesty lemon. Perfect for a light lunch or dinner, this recipe combines tender pasta with a medley of seasonal vegetables, tossed in a flavorful herb-infused sauce. Simple yet satisfying, it's sure to become a favorite in your springtime repertoire.
Ingredients:
- 8 oz (about 225g) pasta of your choice (rotini, linguine or fettuccine work well)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, trimmed and cut into bite-sized pieces
- 1 cup fresh spinach leaves
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1 lb peeled deveined shrimp
- Grated Parmesan cheese (optional, for serving)
Instructions:
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Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
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In a large skillet, heat the olive oil over medium heat. Add the minced garlic and shrimp and sauté for 1-2 minutes, until fragrant and shrimp turns pink.
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Add the cherry tomatoes asparagus to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables are slightly softened.
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Stir in the fresh spinach leaves and cook for an additional 1-2 minutes, until wilted.
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Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, chopped basil, and parsley. Toss everything together until well combined.
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If the pasta seems too dry, add a splash of the reserved pasta water to loosen the sauce.
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Season with salt and pepper to taste, adjusting as needed.
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Serve the spring pasta hot, garnished with additional fresh herbs and grated Parmesan cheese, if desired.
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Enjoy your springtime feast!
This fresh herb and lemon spring pasta is a celebration of seasonal ingredients, bringing together the bright flavors of spring in a delicious and satisfying dish. Enjoy the bounty of the season with every flavorful bite!