Best 2 Spring Vegetable Pasta Recipes

Embark on a culinary journey with our tantalizing Spring Vegetable Pasta, a symphony of flavors that celebrates the vibrancy of fresh, seasonal produce. This delectable dish bursts with the essence of spring, featuring a medley of crisp-tender asparagus, vibrant bell peppers, juicy tomatoes, and succulent zucchini, all harmoniously combined in a luscious sauce. Choose from three distinct sauces to complement your pasta: a zesty lemon-herb sauce, a creamy pesto sauce, or a classic tomato sauce, each offering a unique flavor profile to suit your palate. Indulge in the goodness of this colorful and flavorful pasta, a perfect embodiment of spring's bounty, and relish the taste of nature's finest offerings.

Here are our top 2 tried and tested recipes!

SPRING VEGETABLE PASTA

SPRING VEGETABLE PASTA image

Categories Vegetable Dinner Spring

Yield 4-6 people

Number Of Ingredients 17

Ingredients

3 medium leeks, white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups);
3 cups roughly chopped dark green parts reserved
1 pound asparagus, tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
2 cups frozen baby peas, thawed
4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
4 cups vegetable broth
1 cup water
2 tablespoons minced fresh mint leaves
2tablespoons minced fresh chives
1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
6 tablespoons extra-virgin olive oil
Table salt
1/4 teaspoon red pepper flakes
1 pound campanelle pasta
1 cup dry white wine
1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
Ground black pepper

Steps:

1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

Steps:

Bring a large pot of heavily salted water to a boil over medium-high heat.
While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Use fresh, seasonal vegetables: Spring is the perfect time to find a variety of fresh vegetables at your local farmers market or grocery store. Look for asparagus, peas, carrots, radishes, and leafy greens like spinach or kale.

Prepare your vegetables properly: Some vegetables, like asparagus, need to be peeled or trimmed before cooking. Others, like peas, can be cooked whole. Be sure to wash all of your vegetables thoroughly before using them.

Don't overcook your vegetables: Overcooked vegetables are mushy and bland. Cook them just until they are tender-crisp. This will help them retain their nutrients and flavor.

Use a variety of cooking methods: Don't just boil your vegetables. Try roasting, grilling, or sautéing them for a change. This will give them different flavors and textures.

Add some herbs and spices: Herbs and spices can help to enhance the flavor of your vegetables. Try adding some garlic, basil, oregano, or thyme to your next dish.

Serve your vegetables with a variety of dipping sauces: Dipping sauces can help to add flavor and interest to your vegetables. Try serving them with a simple vinaigrette, a creamy ranch dressing, or a spicy hummus.

Conclusion:

Spring vegetable pasta is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With so many different ways to cook and serve vegetables, you're sure to find a recipe that you'll love. So, next time you're looking for a healthy and delicious meal, give spring vegetable pasta a try!