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Fresh Herb Lemon Pasta with Spring Vegetables

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Bright, zesty, and bursting with seasonal freshness, this dish combines tender pasta, crisp spring vegetables, and a hint of lemon for an easy yet impressive dinner.

Fresh Herb Lemon Pasta with Spring Vegetables (1)

Introduction

Imagine a plate of twirling pasta coated in a silky lemon-herb sauce, mingled with tender asparagus, sweet peas, and fresh basil. It’s simple, light, and exactly the kind of comfort-for-dinner that doesn’t weigh you down.

Origin / Background

Fresh Herb Lemon Pasta with Spring Vegetables

Lemon and herb pasta recipes have deep roots in Mediterranean cooking, celebrating the union of garden-fresh herbs with citrus for balanced, fragrant meals.

Ingredients

  • 300g spaghetti or linguine
  • 200g asparagus, trimmed & cut into 2-inch pieces
  • 1 cup fresh or frozen peas
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • 1 medium lemon (zest & juice)
  • 1/2 cup grated Parmesan cheese
  • Small handful fresh basil leaves
  • Small handful parsley, chopped
  • Salt & pepper to taste

Step-by-Step Preparation Instructions

Bright, zesty, and bursting with seasonal freshness, this dish combines tender pasta, crisp spring vegetables, and a hint of lemon for an easy yet impressive dinner.

1. Cook the Pasta

  • Bring a large pot of salted water to a boil.
  • Add pasta and cook according to package directions until just al dente.
  • Before draining, reserve 1 cup of the pasta water. This will help emulsify the sauce later.

Beginner Tip: Always salt the pasta water generously—it should taste like the sea. This is your first layer of flavor.

2. Blanch the Vegetables

  • In the last 3 minutes of pasta cooking, drop the asparagus pieces into the boiling water.
  • Add peas in the last 1 minute.
  • Drain everything together, setting aside that reserved pasta water.

3. Prepare the Lemon-Herb Base

Fresh Herb Lemon Pasta with Spring Vegetables
  • In a large skillet over medium heat, warm the olive oil and butter together.
  • Add minced garlic and sauté gently for 30 seconds until fragrant—avoid browning.
  • Stir in lemon zest for a few seconds to release oils.

Beginner Tip: Lemon zest carries the flavor; juice adds brightness. Using both creates a balanced taste.

4. Combine Pasta & Vegetables with Sauce

  • Add the cooked pasta and vegetables to the skillet.
  • Pour in the lemon juice and half of the reserved pasta water.
  • Toss to combine, adding a little more water if the mixture seems dry. The sauce should coat the pasta in a glossy layer.

5. Finish with Cheese & Herbs

  • Remove skillet from heat.
  • Sprinkle in Parmesan cheese, tossing until slightly creamy.
  • Add the fresh basil and parsley.
  • Season with salt and pepper to taste.

Beginner Tip: Always taste before serving—you can adjust lemon juice, herbs, or even add a pinch of chili flakes for heat.

Basics & Tips for Beginners

Basics & Tips for Beginners
  • Don’t overcook vegetables: They should be tender-crisp, still vibrant in color.
  • Reserve pasta water: It’s starchy and helps bind the sauce together naturally.
  • Mix off the heat: Cheese can clump if added over high heat.
  • Prep ahead: Chop herbs and zest lemon before cooking starts.

Nutrition Facts / Summary (approximate per serving)

  • Calories: 420 kcal
  • Protein: 16g
  • Carbs: 58g
  • Fat: 14g
  • Fiber: 6g
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Fresh Herb Lemon Pasta with Spring Vegetables (1)

Fresh Herb Lemon Pasta with Spring Vegetables

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  • Author: Ferran cuisfera
  • Total Time: 25 Minuten
  • Yield: 4 Portionen
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Description

Eine frische und helle Pastarezepte mit zarten Frühlingsgemüsen, aromatischen Kräutern und einer spritzigen Zitronensoße – perfekt für ein leichtes und befriedigendes Abendessen.

Ingredients

  • 300g Spaghetti oder Linguine
  • 200g Spargel, getrimmt und in 5 cm Stücke geschnitten
  • 1 Tasse frische oder gefrorene Erbsen
  • 2 EL Olivenöl
  • 1 EL Butter
  • 2 Knoblauchzehen, gehackt
  • 1 mittelgroße Zitrone (Schale & Saft)
  • ½ Tasse geriebener Parmesan
  • Kleiner Bund frische Basilikumblätter
  • Kleiner Bund Petersilie, gehackt
  • Salz und Pfeffer nach Geschmack

Instructions

  1. Großen Topf mit Salzwasser zum Kochen bringen. Pasta nach Packungsanweisung al dente kochen. 1 Tasse Kochwasser zurückbehalten und abgießen.
  2. In den letzten 3 Minuten der Pasta-Kochzeit Spargel und Erbsen zum Blanchieren ins Wasser geben. Zusammen mit der Pasta abgießen.
  3. Olivenöl und Butter in einer großen Pfanne bei mittlerer Hitze erwärmen. Knoblauch 30 Sekunden anbraten bis duftet.
  4. Zitronenschale zugeben. Anschließend Pasta, Gemüse, Zitronensaft und die Hälfte des Pasta-Kochwassers dazugeben. Alles vermengen, bei Bedarf mehr Wasser zugeben.
  5. Von der Hitze nehmen, Parmesan, frische Kräuter, Salz und Pfeffer unterheben. Abschmecken und bei Bedarf nachwürzen.
  6. Sofort servieren, mit zusätzlichen Kräutern und Zitronenspiralen garnieren.

Notes

  • Wasser zum Pasta kochen gut salzen für besseren Geschmack.
  • Gemüse nicht verkochen, sie sollen knackig und farblich lebendig bleiben.
  • Das zurückbehaltene Kochwasser hilft der Soße, sich schön zu binden.
  • Spargel kann durch grüne Bohnen oder Brokkolini ersetzt werden.
  • Für die vegane Variante Butter durch Olivenöl und Parmesan durch Hefeflocken ersetzen.
  • Restliche Reste luftdicht im Kühlschrank bis zu 2 Tage aufbewahren und schonend erwärmen.
  • Prep Time: 10 Minuten
  • Cook Time: 15 Minuten
  • Category: Hauptgericht
  • Method: Kochen, Sautieren
  • Cuisine: Mediterran

Nutrition

  • Serving Size: 1 Portion
  • Calories: 420
  • Sugar: 4 g
  • Sodium: 320 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 58 g
  • Fiber: 6 g
  • Protein: 16 g
  • Cholesterol: 15 mg

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Share a photo and tag us — we can’t wait to see what you’ve made!

Pro Tips & Substitutions

  • Swap asparagus for green beans or broccolini if preferred.
  • Use Pecorino Romano for a sharper cheese flavor.
  • Add grilled chicken or shrimp for extra protein.
  • Gluten-free pasta works well here.

Serving & Presentation Ideas

  • Serve in shallow bowls for a rustic look.
  • Garnish with extra basil leaves and a lemon twist.
  • Pair with a crisp white wine or sparkling water with lemon.

Comparison with Similar Recipes

Compared to heavier cream-based pastas, this lemon-herb version is lighter, fresher, and more spring-focused. Unlike tomato-based pasta, this sauce builds flavor from aromatic oils, citrus, and herbs rather than acidity alone.

FAQ Section

Q1: Can I make this ahead of time?
Yes, but the pasta tastes best fresh. If making ahead, stop before adding cheese and herbs, then reheat gently and finish before serving.

Q2: Can I use dried herbs?
Fresh herbs give the best flavor, but dried parsley or basil can work in a pinch—use about one-third of the fresh amount.

Q3: How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of water.

Q4: Can I make it vegan?
Yes! Swap butter for extra olive oil and use nutritional yeast instead of cheese.

Q5: What pasta shape works best?
Long shapes like spaghetti or linguine are great, but short ones like penne can hold bits of vegetables better.

Conclusion + Call to Action

With minimal fuss and seasonal charm, this Fresh Herb Lemon Pasta is an easy win for dinner. Try it tonight, snap a photo, and share your colorful creation—you might inspire someone else to bring a taste of spring to their table.

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