Spring Vegetable Pasta

Spring Pasta 017 (800x533)

These days I’m eating like it’s Spring because, after all, it’s just around the corner – right?  I don’t remember a time when everyone has been longing for Spring so much! Ha! In Canada, we’re done with our hibernation and we need to be let OUT!

I found this recipe at BBC Good Food and made only a couple of modifications because it’s just that good!  I didn’t use the parmesan cheese that they recommended (mainly because I forgot – doh!) but later decided it really wasn’t needed.

Spring Pasta 125 (800x533)

This dish is Spring in a bowl and I absolutely loved it! You could add spinach if you wanted a fuller meal and it would be delicious.  You’ll see in the pic above, I added some grape tomatoes the second time I made it as well as tossing in a little dill.  (Confession time – I did it because I thought it would photograph better but the addition of both ingredients were a tasty success, ha!)

This dish is so fresh, under 500 calories and quick to make.  You can use whatever type of pasta you prefer but I loved the tagliatelle because it soaked up the lemon sauce and the broader noodle seems to suit the dish.  Give it a try and put a little Spring in your life!

 

Spring Vegetable Pasta | Simply Fresh Dinners

Spring Vegetable Pasta
Author: Robyn @ simplyfreshdinners.com
Prep time:
Cook time:
Total time:
Serves: 4
Adapted from BBC Good Food
Ingredients
  • 450g mixed spring vegetables – peas, sugar snap peas, asparagus
  • 400g tagliatelle
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 3 tbsp snipped chives
  • Optional: garnish with grated parmesan (or vegetarian alternative), to serve
  • Optional: add cherry tomatoes and dill when adding pasta to lemon sauce.
Instructions
  1. Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the pasta, adding the vegetables for the final 5 mins of the cooking time.
  2. Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
  3. Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.
Serving size: 1.5 cups Calories: 469 Fat: 8 g Saturated fat: 3 g Carbohydrates: 84 g Sugar: 4 g Fiber: 7 g Protein: 21 g

 

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30 Comments

  • Reply
    Linda
    March 6, 2014 at 10:10 am

    Hi Robyn, such a nice little dish and simple to make. I prefer the wide noodles too for this kind of dish. I can see adding all different things to make it your own. I think we are all ready for spring. Love, Linda

    • Reply
      Robyn
      March 7, 2014 at 7:35 am

      Hiya Linda,
      I agree, you could add so many fun things to this. I thought later that shrimp would be great, but then again, I think shrimp goes with everything, lol.
      Hope you’re having a great day, Wonder Woman. xoxo

  • Reply
    lydiaf1963
    March 6, 2014 at 10:14 pm

    Let me just say, “mmmmm” and “Come one Spring!” My husband and I were talking about how we’re ready for lighter food.

    • Reply
      Robyn
      March 7, 2014 at 7:37 am

      Thanks so much, Lydia! I agree. As much as I love comfort food, I’ve really had enough of it at the moment, lol. Have a great day.

  • Reply
    Mindy
    March 7, 2014 at 6:48 pm

    Asparagus AND peas? I’m in! A bit of spring you can eat : )

    • Reply
      Robyn
      March 8, 2014 at 8:55 am

      LOL, We all need to take a big bite of spring, don`t we, Mindy! Thanks for visiting and for your kind words, my friend.

  • Reply
    cheri
    March 7, 2014 at 9:34 pm

    Looks like spring to me, love this combination!

    • Reply
      Robyn
      March 8, 2014 at 8:56 am

      Thanks so much, Cheri. Always enjoy your visits!

  • Reply
    Bam's Kitchen
    March 8, 2014 at 8:15 am

    Simply fresh and delicious. I love the light flavors with the lemon and dijon mustard in the egg noodles. A perfect vegetarian meal. I think spring most certainly be on its way…Have a super weekend. BAM

    • Reply
      Robyn
      March 8, 2014 at 9:02 am

      Gotta love simple and fresh, BAM 🙂 I`m SO ready for lighter meals! Thanks so much for your sweet comments. Hope your weekend is off to a great start.

  • Reply
    organic4greenlivings
    March 8, 2014 at 2:47 pm

    I have always loved salad and your recipe has such healthy ingredients. Love all the spring vegetables. Thanks for sharing on Real Food Fridays Blog Hop. Will pin!

    • Reply
      Robyn
      March 10, 2014 at 4:41 pm

      Thanks for your kind words and pinnage, Marla! Have a great day.

  • Reply
    Anita Rivera
    March 9, 2014 at 7:20 am

    OH I MISSED THIS POST! March 6 was my wedding anniversary,so I was too busy celebrating! Robyn, it’s final. I’m making pasta TONIGHT! Lovely arrangement of colors that speak springtime, and today we are getting near 50 degrees of HOPE!

    Thank you dear friend for coming to leave me a comment. Your words are as sweet as that patîsserie, that after-dinner sweet that goes down so well. Have a delightful Sunday my friend! Anita

    • Reply
      Robyn
      March 10, 2014 at 4:46 pm

      Happy Anniversary Anita! I’m sure you made it a very special evening. There is always hope for spring but it appears we’re going to get more snow and cold this week before we are granted some warmth, lol.
      Your blog is such a delight, Anita. I can’t tell you how much I enjoy my visits there!

  • Reply
    Diane (@SimpleLivingEat)
    March 9, 2014 at 9:52 am

    Wonderful… seasonal recipe. Thanks so much for bringing it to foodie friday.

    • Reply
      Robyn
      March 10, 2014 at 4:46 pm

      Thanks, Diane.

  • Reply
    Nicky
    March 9, 2014 at 11:59 pm

    Hi Robyn. This looks delicious, a perfect Spring dish. I think winter is finally heading out the door. I started my peas in the garden today and can’t wait for them to come up. I’m stopping by from the Let’s Get Real Friday link party. Thanks for linking up with us. I hope you’ll join us again.

    • Reply
      Robyn
      March 10, 2014 at 4:47 pm

      Thanks so much, Nicky. Love peas! It will be a little while longer before I can start gardening but I can hardly wait!

  • Reply
    Krista @ Joyful Healthy Eats
    March 10, 2014 at 3:17 pm

    Love how fresh this pasta is and the addition of dijon mustard. Perfect for the spring, great recipe girl! Thanks for sharing at Show Stopper!

    Krista @ Joyful Healthy Eats

    • Reply
      Robyn
      March 10, 2014 at 4:48 pm

      Thanks so much, Krista. I like the mustard too – gives it a little bite and a zip. Always fun to link up with you fun ladies!

  • Reply
    Becca
    March 12, 2014 at 12:38 pm

    Looks tasty! I like the idea of adding some Parmesan. Yummy! Thanks for sharing at the Healthy Tuesday hop. 🙂

    • Reply
      Robyn
      March 13, 2014 at 7:20 am

      Thanks, Becca.

  • Reply
    15 Amazing Treats and Eats roundup from some amazing food bloggers.
    March 13, 2014 at 6:01 am

    […] 10. Simply Fresh Dinners – Spring Vegetable Pasta […]

  • Reply
    dadriscoll
    March 14, 2014 at 5:03 pm

    This looks so healthy, light and refreshing. Perfect for spring. I love peas in pasta.

    • Reply
      Robyn
      March 15, 2014 at 4:52 pm

      Thanks so much, Danielle. Spring is almost here! Do you think it will take us a couple months to thaw?

  • Reply
    Jen @ YummyHealthyEasy
    March 15, 2014 at 1:43 pm

    What a delicious spring dish! Fresh and healthy. It would be perfect for St. Patrick’s Day too! Thanks so much for sharing on Saturday Night Fever – PINNED!!

    • Reply
      Robyn
      March 15, 2014 at 4:53 pm

      Thanks, Jen! I love your blog and beautiful photography so I consider that high praise indeed. Thanks for the pinnage too!

  • Reply
    Rhonda
    March 19, 2014 at 4:33 pm

    this recipe looks delicious! I love vegetables and one of my favorites is asparagus!

  • Reply
    Miz Helen
    March 21, 2014 at 3:06 pm

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
    Miz Helen

  • Reply
    Resume Samples
    December 2, 2014 at 11:26 pm

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    And obviously, thanks in your effort!
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