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5 from 4 votes

Pasta With Spring Vegetables

A light and flavorful pasta dish made with spring vegetables.
Prep Time25 minutes
Cook Time14 minutes
Total Time27 minutes
Servings: 6 cups
Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

  • 4 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 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 medium heat for 2 to 3 minutes.
  • Add parsley and garlic and sauté for one additional 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 to 2 minutes or until heated through and peas are tender. There will be extra broth leftover; don’t drain it.
  • Combine drained pasta, vegetable mixture (with broth), and lemon juice. Gently stir in dressing, using more or less depending on how saucy you like your pasta.
  • Serve immediately with lemon wedges and diced avocado as desired.