There’s something incredibly satisfying about a pasta dish that’s bursting with color and fresh flavors. This Lemon Herb Veggie Pasta is my go-to for a reason! It’s light yet filling, packed with crisp vegetables and a vibrant trio of fresh basil, tarragon, and mint. The zesty lemon dressing ties everything together, creating a dish that feels both nourishing and indulgent. Whether you enjoy it warm for dinner or chilled for lunch, it’s a guaranteed crowd-pleaser. Let’s get cooking!
Ingredients
• 12 oz / 340 g whole grain or gluten-free fusilli
• 1½ cups / 360 ml frozen petite or baby peas
• 1 yellow pepper, seeded and thinly sliced into 2-inch strips
• 2 scallions, thinly sliced crosswise
• 1 Tbsp / 15 ml capers, drained
• Zest of 1 large lemon
• Juice of ½ lemon
• 1 Tbsp / 15 ml extra virgin olive oil
• 2 Tbsp / 30 ml thinly sliced fresh basil leaves
• 1 Tbsp / 15 ml finely chopped fresh tarragon leaves
• 1 Tbsp / 15 ml finely chopped fresh mint leaves
• ¼ tsp / 1.25 ml each sea salt and freshly ground black pepper
Instructions
1. Cook the Pasta & Peas: Bring a large pot of salted water to a boil over high heat. Add the fusilli and cook according to package directions for al dente. In the final 1 to 2 minutes of cooking, add the frozen peas to the pot.
2. Drain & Combine: Drain the pasta and peas into a colander (do not rinse). Transfer the hot pasta and peas to a large serving bowl. Add the sliced yellow pepper, scallions, and capers.
3. Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, and extra virgin olive oil until well combined.
4. Toss & Serve: Pour the lemon dressing over the pasta and vegetables. Add the fresh basil, tarragon, mint, sea salt, and pepper. Toss everything together until well combined. This dish can be served immediately while warm, at room temperature, or chilled.
Nutritional Information
• Nutritional Value Per Serving
• Calories: 196 | Calories from Fat: 27 | Protein: 7 g | Carbs: 37 g | Total Fat: 3 g | Saturated Fat: 0.2 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 124 mg | Cholesterol: 0 mg
Pro Tips
• Meal Prep Champion: This salad travels well and is fantastic for meal prep! Store it in a sealed container in the refrigerator for up to 3 days for easy lunches.
• Make It Vegan: The recipe is naturally vegan! Just ensure you’re using a certified egg-free pasta, as some dried pastas contain egg.
• Boost the Protein: To make this a more substantial meal, add a can of rinsed chickpeas or some white beans.
• Veggie Variations: Feel free to swap or add other vegetables! Halved cherry tomatoes, chopped artichoke hearts, or blanched asparagus would all be delicious additions.
FAQ
Q: How can I add more protein to this veggie pasta
A: To make this a more filling and protein-rich meal, add a can of rinsed chickpeas or white beans as suggested in the Pro Tips. You could also toss in some toasted pine nuts or serve it alongside grilled tofu for a complete vegetarian dinner.
Q: Is this lemon herb pasta good for meal prep
A: Yes, this recipe is perfect for meal prep. The flavors meld together beautifully over time. Store it in an airtight container in the refrigerator for up to 3 days. It’s delicious served chilled or at room temperature, making it an ideal grab-and-go lunch.
Q: How do I make this pasta recipe gluten-free
A: This recipe is easily made gluten-free. Simply choose your favorite brand of certified gluten-free fusilli or another short pasta shape. The rest of the ingredients, including the fresh vegetables, herbs, and lemon dressing, are naturally gluten-free.
Q: Can I use different vegetables in this pasta
A: Definitely! This recipe is very versatile. Feel free to swap the yellow pepper for other crisp vegetables like halved cherry tomatoes, chopped artichoke hearts, blanched asparagus, or even some lightly sautéed zucchini for a different flavor and texture.
