Pasta With Spring Vegetables

Pasta with Spring Vegetable

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.
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
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  • 8 ounces uncooked pasta - I recommend Tinkyada pasta.
  • 16 green onions or 12 spring onions
  • 1 pound fresh asparagus - (about 25 spears)
  • 1 – 2 tablespoons olive oil
  • 2 tablespoons minced, fresh parsley
  • 2 – 3 cloves garlic, minced
  • 1/2 cup pasta water from cooking pasta - or vegetable broth
  • 1 cup frozen peas - or 1 pound fresh peas, shelled
  • 1 tablespoon snipped fresh chives
  • 2 teaspoons granulated onion
  • 1/2 teaspoon dried dill weed
  • 1/4 teaspoon dried basil
  • 3/4 teaspoon salt
  • 1/3 cup Jennifer's Kitchen Creamy Italian Salad Dressing
  • 1/2 teaspoon lemon juice
  • lemon wedges - optional
  • ripe 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.

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  1. Sounds fresh and a great way to brighten up a rainy day, Jennifer! It’s just as rainy down here in Sydney, and sadly we’re into autumn now so I’ll have to wait months before I can enjoy some sunny springtime veg…

  2. I love vegetable pasta dishes and this looks great. Is there something I could use instead of the Italian Salad dressing since we try to avoid all added preservatives, colourings, etc. in our die? Thanks so much.

  3. 5 stars
    This was just beautiful, had it for tea tonight. Lots of dressing left for salads and vegetable. Healthy eating at it’s best. You have made it so easy, thanks Jennifer

  4. Wowza…this was good! Lots of layering of flavoring. We added everything you said, including the avocado, and then threw in some arugula with it as well. The dressing coated all of it beautifully. Love your use of seasonings in both this pasta part of this recipe and your yummy dressing. Thanks again!

  5. Just made this tonight, it is so good. I put it on a bed of arugula like Nina said in her review. I topped it with avocado. I will definitely make it again.

5 from 2 votes (1 rating without comment)

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