Spring Green Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
Italian
Spring Green Pasta
Description
To make Spring Green Pasta, tagliatelle and chopped asparagus are boiled together until tender, then drained. Returning them to the pan, canned artichoke hearts, cooked peas, olive oil, lemon juice and zest, fresh parsley, salt, and pepper are stirred in to create a balanced flavor profile. The lemon and parsley add brightness, while the vegetables provide sweet and earthy notes. The olive oil lightly coats the pasta, tying the components together without heaviness.
This dish serves well as a simple lunch or light dinner and pairs nicely with grated Parmesan or pine nuts for additional texture and flavor if desired. It also accommodates extra greens by cooking broccoli alongside the asparagus, enhancing its nutritional profile.
Using fresh tagliatelle reduces cooking time and can keep the dish quick to prepare. Reserving pasta water is recommended for adjusting the sauce consistency to achieve a silky finish. A sprinkle of red chili flakes can add gentle heat for those who enjoy spice.
Ingredients
- 140 g tagliatelle
- 1 can artichoke hearts chopped
- 8 asparagus chopped, spears
- 150 g peas cooked
- 1 tablespoon olive oil
- 1 lemon (juice and zest)
- 4 tablespoon parsley chopped, fresh
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Add 140 g Tagliatelle and 8 Asparagus spears, to a pan of boiling water and simmer for 6-8 minutes (or according to packet instructions).
- Drain the pasta and asparagus and put back in to the pan and add 1 can Artichoke hearts, 150 g Cooked peas, 1 tablespoon Olive oil, 1 Lemon (juice and zest only), 4 tablespoon Fresh parsley and 1 pinch Sea salt and ground black pepper.
- Mix well and serve.
Notes
- Use fresh tagliatelle to reduce cooking time.
- Reserve some pasta cooking water to create a silky sauce if desired.
- Add red chili flakes for heat if preferred.
- Top with Parmesan and cracked black pepper for extra flavor; note this removes vegan status.
- Include pine nuts for crunch or cook broccoli with asparagus for additional greens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 334kcal | 17% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 29mg | 10% |
| Sodium | 387mg | 16% |
| Potassium | 344mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1575IU | 32% |
| Vitamin C | 41.9mg | 47% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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