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–+ servings
Lemon Herb Veggie Pasta – vegetarian recipe
Stav Kogan

Lemon Herb Veggie Pasta

A light yet filling pasta dish packed with crisp vegetables, a vibrant trio of fresh herbs, and a zesty lemon dressing. Perfect served warm for dinner or chilled for lunch.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 serving
Calories: 196
Ingredients Method Nutrition

Ingredients
  

  • 12 oz (340 g) whole grain or gluten-free fusilli
  • 1½ cups / 360 ml (12.2 fl oz) 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 / 0 fl oz) each sea salt and freshly ground black pepper
  • 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.

Method
 

  1. Cook the Pasta & Peas: Bring a large pot of salted water to a boil over high heat.
  2. Add the fusilli and cook according to package directions for al dente.
  3. In the final 1 to 2 minutes of cooking, add the frozen peas to the pot.
  4. Drain & Combine: Drain the pasta and peas into a colander (do not rinse).
  5. Transfer the hot pasta and peas to a large serving bowl.
  6. Add the sliced yellow pepper, scallions, and capers.
  7. Make the Dressing: In a small bowl, whisk together the lemon zest, lemon juice, and extra virgin olive oil until well combined.
  8. Toss & Serve: Pour the lemon dressing over the pasta and vegetables.
  9. Add the fresh basil, tarragon, mint, sea salt, and pepper.
  10. Toss everything together until well combined. This dish can be served immediately while warm, at room temperature, or chilled.

Nutrition

Calories: 196kcalCarbohydrates: 37gProtein: 7gFat: 27g

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