Lemony Spring Pasta


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  • 1 pound whole wheat pasta (or pasta of your choice)
  • 2 tablespoons canola or olive oil
  • 2-3 cloves garlic, smashed and minced
  • 1 pound fresh spinach
  • 10 ounces frozen green peas
  • 1 pound fresh asparagus, with ends removed and stalks cut into 1/4-inch pieces
  • Juice of one lemon
  • 3-4 green onions, thinly sliced
  • 1/2 cup finely chopped fresh parsley


1. Cook pasta according to pasta directions. Save 1 cup of the cooking water for later. Set pasta aside and keep warm.

2. While pasta cooks, add oil to a large sauté  pan and heat over medium-high heat. Add garlic and cook 2-3 minutes or until fragrant. Add spinach, peas, asparagus and lemon juice. Stir, toss and cook until vegetables are bright green, about 3-4 minutes.

3. Add hot pasta and hot cooking water a little at a time until a thin sauce forms. Stir in green onions and parsley. Serve immediately.


To add a buttery/cheesy flavor, top with nutritional yeast.

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