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pasta with asparagus and zucchini in a white bowl

Spring Vegetable Pasta with Lemon Sauce.

Your family will love this easy and flavorful pasta with fresh vegetables and a vibrant lemon garlic sauce.

Course Entree
Cuisine Dairy Free, gluten free, vegan.
Keyword easy, lemon
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 300 kcal
Author Kelly Roenicke


  • 1 Tablespoon olive oil
  • 1/2 cup red onion sliced
  • 1 zucchini sliced
  • 1 yellow squash sliced
  • 1 bunch asparagus chopped, with ends discarded*
  • 2/3 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
  • 1/4 cup olive oil
  • 1 teaspoon sea salt
  • 1/4 teaspoon pepper


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

Prepare the sauce:

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

Cook the vegetables:

  1. 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.

  2. Add the zucchini and asparagus and cook until they are tender but still bright green. Remove from heat.
  3. 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.

Recipe 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 Facts
Spring Vegetable Pasta with Lemon Sauce.
Amount Per Serving
Calories 300 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Sodium 592mg26%
Potassium 646mg18%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 7g14%
Vitamin A 1050IU21%
Vitamin C 36mg44%
Calcium 57mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.