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Pasta With Spring Vegetables
A light and flavorful pasta dish made with spring vegetables.
Prep Time
5
minutes
mins
Cook Time
14
minutes
mins
Total Time
19
minutes
mins
Author:
All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.
Ingredients
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
Instructions
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.