Lemon Garlic Pasta with Peas and Asparagus
Lemon Garlic Pasta is quick and easy with fresh dill, peas and asparagus. There’s no butter or cream and it takes just 25 minutes to make!
Ingredients
- 2 cups green peas, fresh or frozen
- 16 spears fresh asparagus, halved with ends trimmed
- 1 package (227 grams) spaghetti (gluten-free, vegan)
- 2 tablespoons extra virgin olive olive
- 4 cloves garlic, minced
- 1/2 lemon, juiced
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon kosher salt
- Grated parmesan cheese for topping, optional
- Additional salt, pepper and lemon juice to taste
Directions
- 1
Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and lots of ice. Add the peas and asparagus to the boiling water and cook for 2-3 minutes, or until tender. Drain and quickly plunge into the ice bath. When the asparagus and peas have fully cooled, drain the water and set aside.
- 2
Bring a large pot of water to a boil (use the same pot you cooked the peas and asparagus in) and cook the pasta according to package instructions.
- 3
While the pasta is cooking, preheat the oil in a large skillet or Dutch oven and add the garlic. Cook on medium heat for for 3-4 minutes, or until softened. Stir frequently so it doesn’t burn.
- 4
Add in the pasta, peas, asparagus, lemon juice, dill and salt. Stir until combined. Cover and let cook on low heat for 2-3 minutes, or until the peas and asparagus are heated through. Do not overcook as the vegetables will get too soft. Add grated parmesan cheese (optional), as well as some pepper and additional salt and lemon juice to taste. Serve and enjoy.