I’m snuggled up in a fleece, looking out the window at the cold rain, and pretending that I live someplace warm and sunny and spring is in full bloom and my garden is bursting with asparagus and spring onions just begging to be made into this delicious Spring Vegetables and Pasta Dish.
Last week’s weather actually made this figment quite easy to contrive, but this week looks like it’s going to be a different story. Just keep pretending.
A Healthy and Delicious Springtime Meal
Fresh, earthy asparagus and sweet springtime onions get paired with a light yet flavorful sauce in this quick, easy, and satisfying pasta dish.
What’s Good is Always Better with Avocado
Sometimes I garnish this dish with diced avocado. Avocado not only adds richness, but a good dose of vitamin K and folate as well.
Pasta With Spring Vegetables
A light and flavorful pasta dish made with spring vegetables.
- 8 ounces uncooked pasta - I use Tinkyada pasta because it's made from whole grains, tastes amazing (especially compared to other whole grain pastas), and cooks up nice and firm (never mushy).
- 16 green onions or 12 spring onions
- 1 pound asparagus (about 25 spears)
- 1 - 2 tablespoons olive oil
- 2 tablespoons minced fresh parsley
- 2 - 3 cloves garlic, minced
- 1/2 cup pasta water or broth
- 1 cup frozen peas or 1 pound fresh peas, shelled
- 1 tablespoon snipped chives
- 2 teaspoons granulated onion
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon dried basil
- 3/4 teaspoon salt
- 1/3 cup of my healthy, homemade Creamy Italian Salad Dressing
- 1/2 teaspoon lemon juice
- lemon wedges – optional
- avocado dices – optional
- Prepare pasta according to package directions.
- Meanwhile, slice green onions, using the white and light green part and discarding remaining. (You should have approximately 1 cup sliced onion.)
- Break woody ends off asparagus and discard. Cut asparagus into 3/4-inch pieces, leaving tips of spears a little longer.
- Sauté onions and asparagus in oil over heat for 3 to 4 minutes.
- Add parsley and garlic and sauté for one more minute.
- Add water or broth, cover, and simmer until asparagus is tender-crisp (about 2 to 3 minutes).
- Stir in peas, chives, and seasonings. Cook 1 minute. There will be extra broth leftover; don’t drain it.
- Combine drained pasta, vegetable mixture, dressing, and lemon juice.
- Serve immediately with lemon wedges and diced avocado as desired.