Description
A collection of fresh and light pasta recipes perfect for spring dinners.
Ingredients
Scale
- 8 oz spaghetti
- 2 cups cherry tomatoes, halved
- 1 cup asparagus, cut into 2-inch pieces
- 1/2 cup peas
- 3 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
- Parmesan cheese, for serving
Instructions
- Cook spaghetti according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté until fragrant.
- Add cherry tomatoes, asparagus, and peas; cook until tender.
- Drain spaghetti and toss with the vegetable mixture.
- Season with salt, pepper, and basil.
- Serve with Parmesan cheese on top.
Notes
- Feel free to add other spring vegetables like zucchini or bell peppers.
- This dish is best served fresh.
- Can be made vegetarian by omitting cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: spring dinner ideas pasta