Craving a taste of spring? This vibrant one-pot pasta is your answer! Imagine tender asparagus, sweet peas, and fragrant herbs all tossed together with perfectly cooked pasta shells. The best part? Everything cooks in a single pot, infusing the pasta with the delicious essence of fresh vegetables. It’s a quick, easy, and stunningly flavorful meal that’s on the table in under 30 minutes.
Ingredients
• 1 lb / 450g asparagus, cut into 1-inch pieces
• 12 oz / 340g whole-wheat pasta shells
• 1.5 cups / 225g fresh or frozen baby peas
• 2 Tbs / 30ml garlic-infused olive oil
• 3 green onions, thinly sliced
• 1 cup fresh basil, sliced
• 0.5 cup fresh mint, coarsely chopped
• 1 Tbs grated lemon zest
• 3 oz / 85g feta cheese, crumbled (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil. Add the asparagus and cook for 4 minutes until crisp-tender. Use a slotted spoon to remove the asparagus and transfer it to a large serving bowl.
2. Add the pasta to the same boiling water and cook for 5 minutes. Stir in the peas, bring the water back to a boil, and cook for an additional 2 minutes, or until the pasta is al dente.
3. Before draining, reserve about ¼ cup of the starchy pasta water. Drain the pasta and peas, then return them to the warm pot.
4. Stir in the reserved pasta water, the cooked asparagus, garlic oil, green onions, basil, mint, and lemon zest. Toss everything together until well combined.
5. Season with salt and pepper to taste. Transfer the pasta to the serving bowl and sprinkle with crumbled feta cheese, if using.
Nutritional Information
• Calories: 315
• Protein: 13 g
• Total Fat: 9 g
• Saturated Fat: 3 g
• Carbohydrates: 51 g
• Cholesterol: 13 mg
• Sodium: 403 mg
• Fiber: 8 g
• Sugar: 4 g
Pro Tips
• Don’t discard the pasta water! The starchy, seasoned water is liquid gold for creating a light, silky sauce that helps all the cling to the pasta.
• Add fresh herbs like basil and mint at the very end, just before serving. This preserves their bright color and delicate, fresh flavor.
• Easily adapt this dish for any season. Use diced zucchini in summer, finely diced butternut squash in the fall, or tender broccoli florets in the winter.
• Swap the feta for crumbled goat cheese for a creamier texture or freshly grated Parmesan for a saltier, nutty bite.
FAQ
Q: How can I add more protein to this vegetarian pasta
A: To boost the protein, consider adding one 15-ounce can of rinsed and drained chickpeas or cannellini beans when you toss everything together in step 4. Using a chickpea or lentil-based pasta instead of whole-wheat is another excellent way to increase the protein content significantly.
Q: Can I make this spring pasta recipe vegan
A: Yes, this recipe is easily made vegan. The only ingredient to substitute is the optional feta cheese. Simply omit it or replace it with your favorite store-bought vegan feta crumbles. For a cheesy flavor without a substitute, you can sprinkle the finished dish with a tablespoon or two of nutritional yeast.
Q: What’s the best way to store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results when reheating, gently warm the pasta in a skillet over medium-low heat with a splash of water or vegetable broth to prevent it from drying out. The fresh herbs may lose some vibrancy, so consider adding a fresh sprinkle of basil and mint after reheating to brighten the flavors.
Q: Is it possible to make this recipe gluten-free
A: Absolutely. To make this dish gluten-free, simply substitute the whole-wheat pasta shells with your favorite gluten-free pasta. Be sure to cook the gluten-free pasta according to its specific package directions, as cooking times can vary greatly between brands and types.
