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springtime pasta salad with asparagus

Spring Vegetable Pasta with Lemon Sauce.

Kelly Roenicke
Your family will love this easy and flavorful pasta with fresh vegetables and a vibrant lemon garlic sauce.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 300 kcal

Ingredients
 
 

  • 1 Tablespoon olive oil
  • ½ cup red onion sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 bunch asparagus chopped, with ends discarded*
  • cup frozen corn
  • 6 ounces gluten free farfalle or another pasta shape

For the sauce:

  • 6 Tablespoons lemon juice from 3 lemons
  • 3 cloves garlic minced
  • ¼ cup olive oil
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper

Instructions
 

  • Cook the pasta according to package directions. While the pasta cooks, make the sauce and cook the veggies.

Prepare the sauce:

  • Put the lemon juice, garlic, olive oil, sea salt, and pepper in a jar with a lid. Shake well. Set aside.

Cook the vegetables:

  • Place the olive oil and red onion in a large skillet. Cook until the onion is soft, about 5-7 minutes. Add the yellow squash and corn and cook for 5 minutes.
  • Add the zucchini and asparagus and cook until they are tender but still bright green. Remove from heat.
  • Once the pasta is done, drain and put in a large bowl. Add the vegetables. Shake the sauce again and drizzle it over the pasta and veggies. Toss to coat. Taste and add more lemon, salt, or pepper as desired. Serve immediately.

Notes

Store leftovers in the refrigerator. The pasta will absorb some of the sauce and flavor, so you may have to add more lemon or other seasonings the next day.
Leftovers should stay fresh for about 2-3 days.

Nutrition

Calories: 300kcalCarbohydrates: 31gProtein: 7gFat: 18gSaturated Fat: 3gSodium: 592mgPotassium: 646mgFiber: 5gSugar: 6gVitamin A: 1050IUVitamin C: 36mgCalcium: 57mgIron: 4mg
Keyword easy, lemon
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