Name: Disastrously Delicious Spring Pasta in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 pound pasta (such as spaghetti, penne, or farfalle); 1 tablespoon olive oil; 1 clove garlic, minced; 1 cup asparagus, chopped; 1 cup peas, fresh or frozen; 1/2 cup cherry tomatoes, halved; 1/4 cup fresh basil, chopped; 1/4 cup Parmesan cheese, grated; Salt and pepper to taste

Jump to Recipe

Spring! It’s like the world wakes up and shouts, “Let’s eat fresh!” And what better way to celebrate than with a bright, flavorful spring pasta? This recipe? Seriously easy. I whip it up all the time when friends are coming over. It’s totally impressive without being fussy.

I actually started making this after a disastrous attempt at gardening last year. Everything was going wrong, except my peas and asparagus EXPLODED. So, pasta it was! Trust me, even if your garden’s a mess (like mine often is!), you can nail this. It’s *that* simple. And everyone will think you’re some kind of culinary genius. Heh!

Why You’ll Love This Spring Pasta

Quick and Easy Spring Pasta

Seriously, you can have this on the table in like, 30 minutes. Perfect for those crazy weeknights when you’re starving!

Bursting with Spring Flavors in This Spring Pasta Dish

Asparagus, peas, tomatoes… It’s like a garden party in your mouth! So fresh and vibrant – you’ll be hooked.

Vegetarian Spring Pasta Delight

Meat-free but totally satisfying! Plus, it’s super easy to add chicken or shrimp if you’re feeling carnivorous. 😉

Ingredients for Your Spring Pasta

Okay, let’s talk ingredients! You’ll need a pound of pasta – I usually go for spaghetti ’cause it’s what I have on hand, but penne or farfalle work great too. A tablespoon of olive oil (the good stuff!), one clove of garlic (minced – and don’t skimp!), a cup each of chopped asparagus and peas (fresh or frozen, whatever!), half a cup of halved cherry tomatoes, a quarter cup each of chopped fresh basil and grated Parmesan cheese, and, of course, salt and pepper to taste!

How to Make Spring Pasta: Step-by-Step Instructions

Cooking the Spring Pasta

First things first, get that pasta cooking! Follow the package directions, but listen up: you want it *al dente*. Nobody likes mushy pasta! Before you drain it, scoop out about a half cup of that pasta water. Seriously, don’t skip this! It’s liquid gold for making the sauce creamy later.

Preparing the Spring Vegetables

While the pasta’s doing its thing, heat up that olive oil in a big skillet over medium heat. Toss in the minced garlic and cook it for about a minute, until it smells amazing. Careful not to burn it, burnt garlic is the WORST! Then, add your chopped asparagus and peas. Cook ’em until they’re tender-crisp, about 3-5 minutes. Finally, stir in those halved cherry tomatoes and cook for another 2 minutes.

Combining the Spring Pasta and Vegetables

Okay, now for the magic! Add the drained pasta to the skillet with all those yummy veggies. Toss it all together to combine. Next, pour in that reserved pasta water, along with the chopped basil and Parmesan cheese. Toss, toss, toss until everything’s coated in a creamy, dreamy sauce. If it seems too dry, add a splash more pasta water.

Seasoning and Serving Your Spring Pasta

Last but not least, season with salt and pepper to taste. Don’t be shy! Give it a good sprinkle. Now, serve it up immediately. Seriously, this is best when it’s hot and fresh. I sometimes add a little extra Parmesan on top, just because. 😉 Enjoy!

spring pasta - detail 1

Tips for the Perfect Spring Pasta

Okay, wanna take this spring pasta to the *next level*? First, don’t overcook those veggies! Nobody wants mushy asparagus. Use fresh herbs, trust me, it makes a HUGE difference. And most importantly, taste as you go! Adjust the salt and pepper until it’s singing. You got this!

Spring Pasta Variations

Wanna mix things up? Go for it! Try different herbs – mint is AMAZING in this! A pinch of red pepper flakes adds a nice kick, too. Zucchini or spinach are great veggie swaps. And if you’re craving protein? Grilled chicken or shrimp? Yes, please! Seriously, this spring pasta is a blank canvas – have fun with it!

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Frequently Asked Questions About Spring Pasta

Can I use frozen vegetables in this spring pasta recipe?

Totally! Just toss ’em in! You might need to cook them a tad longer than fresh veggies, just until they’re tender. No biggie!

What other vegetables can I add to spring pasta?

Oh, the possibilities! Zucchini, spinach, bell peppers… Whatever looks good at the farmer’s market! Just chop ’em up and throw ’em in the skillet.

How can I make this spring pasta vegan?

Easy peasy! Just skip the Parmesan cheese or swap it out for some nutritional yeast. It gives it that cheesy flavor without the dairy! You could also try a vegan Parmesan alternative. Boom! Vegan spring pasta for the win!

Storing and Reheating Your Spring Pasta

Got leftovers? Lucky you! Store your spring pasta in an airtight container in the fridge. It’ll keep for about 3 days. When you’re ready to reheat, add a splash of water or broth to keep it from drying out. A quick zap in the microwave or a gentle warm-up in a skillet works perfectly. Just don’t overcook it, or the pasta will get mushy – yuck!

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Nutritional Information for Spring Pasta

Okay, so, about the nutritional info… Here’s the deal: it’s kinda tricky to be super precise, ya know? It really depends on the exact brands and ingredients you use. So, the numbers you see floating around? They’re just estimates! Don’t come yelling at me if your spring pasta has, like, one extra calorie. 😉 Just sayin’!

Enjoyed the Spring Pasta? Rate and Share!

Loved this spring pasta? Leave a comment below! Rate the recipe! Share it with your friends on social media! Let’s get this spring pasta trend going!