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Spring Green Pasta

Spring Green Pasta recipe image
This Spring Green Pasta is a refreshing celebration of seasonal vegetables, perfect for warm-weather dinners. The dish highlights the delicate crunch of fresh asparagus spears and the tender, nutty flavor of baby artichokes, all brought together by a bright, citrusy lemon dressing. It&# 226;€™s a quick, satisfying meal that feels light yet wholesome, making it an excellent choice for weeknight suppers or casual gatherings. The simplicity of the ingredients allows their natural flavors to shine, creating a harmonious balance of textures and tastes. Serve it family-style for a shared dining experience that captures the essence of spring in every bite.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 102.6
Description
This Spring Green Pasta is a refreshing celebration of seasonal vegetables, perfect for warm-weather dinners. The dish highlights the delicate crunch of fresh asparagus spears and the tender, nutty flavor of baby artichokes, all brought together by a bright, citrusy lemon dressing. It&# 226;€™s a quick, satisfying meal that feels light yet wholesome, making it an excellent choice for weeknight suppers or casual gatherings. The simplicity of the ingredients allows their natural flavors to shine, creating a harmonious balance of textures and tastes. Serve it family-style for a shared dining experience that captures the essence of spring in every bite.
Ingredients
  • 4 cup Cold water
  • 1/2 Lemon
  • 6 Baby Artichokes
  • 6 Thin Asparagus spears,
Directions
  1. 1
    Bring a large pot of salted water to a boil and cook your choice of pasta according to package directions until al dente.
  2. 2
    While pasta cooks, trim tough ends from asparagus and chop into 1-inch pieces; prepare baby artichokes by removing outer leaves and chopping hearts.
  3. 3
    Blanch asparagus and artichokes in the boiling pasta water for 2-3 minutes until tender-crisp.
  4. 4
    Drain pasta and vegetables, reserving 1 cup of starchy pasta water before draining completely.
  5. 5
    In a large bowl, toss warm pasta with vegetables and juice from half a lemon.
  6. 6
    Add reserved pasta water a splash at a time while tossing to create a light, emulsified coating.
  7. 7
    Season with salt, pepper, and a drizzle of olive oil if desired, then serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 102.6kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 123.1mg6%
Total Carbohydrate 21.8g8%
Dietary Fiber 11.5g46%
Sugars 3.5g
Protein 8.3g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use fresh, thin asparagus spears which require less cooking time. If using canned artichoke hearts, rinse them well before adding to the dish.

You can add fresh herbs like basil or mint for an extra burst of flavor.

This dish is best served immediately while the pasta is still warm to ensure it absorbs the dressing properly.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore moisture.

Keywords: spring, pasta, asparagus, artichoke, lemon, vegan, healthy, quick, dinner, vegetable, light, seasonal, green, easy, weeknight, fresh, citrus, meal, plant-based, simple
Read it online: https://www.chefs-mate.com/recipe/spring-green-pasta/