Description
A light and fresh pasta dish perfect for spring.
Ingredients
Scale
- 8 oz spaghetti
- 1 cup cherry tomatoes, halved
- 1 cup asparagus, chopped
- 1/2 cup peas
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Cook spaghetti according to package instructions.
- In a large skillet, heat olive oil over medium heat.
- Add garlic and sauté for 1 minute.
- Add asparagus and cook for 3-4 minutes.
- Add cherry tomatoes and peas, cooking for another 2-3 minutes.
- Drain pasta and add it to the skillet.
- Toss everything together and season with salt and pepper.
- Top with Parmesan cheese before serving.
Notes
- Use whole wheat pasta for a healthier option.
- Feel free to add other seasonal vegetables.
- Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: spring pasta, light pasta, seasonal pasta