In honor of Earth Day later this week, I’m sharing a plant based spring pasta recipe using seasonal produce. We all know that eating less meat is good for the earth. I’ve been thinking lately about adding more meatless meals into my meal plans. I made this one last week, and it was easy to throw together (about 20 minutes) and ended up being delicious.
It’s a very simple pasta dish that uses some seasonal vegetables and chickpea pasta for a little bit of protein. I like to add lots of lemon juice and zest to brighten the flavors. I meant to keep this meal meatless, but I had some chicken broth in my pantry to use up. Next time, I’ll use vegetable broth instead.
If you’re looking for more recipe ideas for this spring, check out this post.
Ingredients for Easy Spring Pasta Recipe
Vegetables: Broccoli, Asparagus, Spinach and Peas. I realize there are no peas here on the table, but they were actually in the crisper drawer of my fridge where they remained until after we finished eating the meal, and I remembered that I had some nice fresh spring peas to add to this dish. I am a true professional.
Pasta: We used this Banza Cavatappi, but you can use any pasta you like. I’m going to be honest and say that Danny and the kids would prefer good old white flour pasta, but they eat this pasta without complaint.
Olive oil: We use extra virgin olive oil to add richness to the pasta. Add more at the end if you like.
Lemon: I like to use the juice of a full lemon as well as the zest.
Broth: Like I mentioned above, use vegetable broth to make this a vegetarian meal.
Parmesan Cheese: I like to add a little bit of parmesan. Freshly grated Parmigiano-Reggiano would be best, but I had this one in the tub.
Fresh Herbs: I used fresh parsley, but you could also use basil, mint or a combination of any of those three.
Spring Greens Pasta
This meatless meal is full of fresh seasonal spring produce, bright lemon flavor and fresh herbs.
- 8 oz Pasta of Choice
- 1 tbsp Extra Virgin Olive Oil
- 3 cloves garlic
- 2 cups broccoli florets
- 1 bunch asparagus, sliced into 2 inch pieces
- 1 cup peas
- 1 lemon, juice and zest
- 2 cups baby spinach
- 1/4 cup vegetable broth
- 1/4 cup grated parmesan cheese
- 2 tbsp fresh herbs (parsley, basil, mint)
Cook pasta according to directions.
Heat olive oil in a pan over medium heat. Add minced garlic and saute for 1 minute till fragrant.
Add broccoli florets and asparagus to pan and cook till crisp tender, about 5-7 minutes.
When pasta is finished, add to the cooked vegetables and toss. Stir in spinach, peas, lemon juice and zest, broth, and parmesan cheese. Toss till spinach is wilted and peas are warmed through. Season with salt and pepper to taste.
Pour into a serving bowl and garnish with fresh herbs. Add additional olive oil or parmesan cheese to taste.
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