Spring Vegetable Linguine

spring vegetable linguine

In the spring, there’s nothing I like to do more than pick up some fresh veggies at our local farmer’s market and come home and whip up some Spring Vegetable Linguine.  I’ll grab asparagus, broccoli, fresh peas (preferably shelled!), or whatever looks good to me.  Add fresh lemon juice, zest, and some shaved parmesan, and you’ve got a fresh, simple supper or side!  🙂

I started making this recipe a few years back when I saw something similar in Cooking Light magazine.  I love it because it’s healthy and satisfying!  I make this with whole wheat linguine.  I love whole wheat pasta because of it’s hearty, nutty flavor, and added nutrition.  Those are all good things in my book. 🙂   The pasta is cooked according to package instructions, but reserve about 1/4 cup of the pasta water.  The cooked pasta and veggies are tossed with fresh lemon juice, zest, and olive oil, but some or all of the pasta water can be added for extra moisture without extra fat.  For me, a little oil goes a long way.  No oily noodles here!  😉

spring vegetable linguine

I used broccoli in this recipe, which meant I needed to cook them before adding them to the pasta.  I sauteed them in a bit of olive oil with some garlic.  You can also microwave “steam” them by placing them in a small, microwaveable bowl with a bit of water.  Cover the bowl and zap them for a few minutes, just until crisp-tender.  That’s one nice short cut! If you use asparagus and/or peas, you can just add them to the pasta for the last two minutes of cooking time, which is the easiest way yet!  I didn’t have asparagus this time, and had some beautiful, fresh broccoli, so that went in here.  It was delicious.

I always love a crunch of some sort, so I threw in some toasted pine nuts.  Toasted walnuts would be delicious, too.  Since it’s not a pasta dish without a nice, salty, parmesan cheese bite, I added shaved parmesan over the plates at serving time.  This is one delicious, easy way to get a fresh, satisfying meal on the table in no time.  You can serve this as a side dish with chicken or fish, as well — the choice is yours.  Enjoy!  🙂

spring vegetable linguine

Spring Vegetable Linguine
Prep time
Cook time
Total time
Spring Vegetable Linguine is wholesome whole grain linguine and fresh spring vegetables tossed with olive oil and lemon juice. Top with toasted pine nuts and shaved parmesan.
Serves: 4-6 servings
  • ½ package (13.25 ounces) whole grain linguine pasta
  • ½ cup peas, fresh or frozen
  • 2 tablespoons extra virgin olive oil, divided
  • 1 cup small broccoli florets
  • 1 clove garlic, minced
  • 1 lemon, juiced (about 2 tablespoons)
  • 1 tablespoon lemon zest
  • salt and pepper, to taste
  • 4 tablespoons pine nuts, toasted
  • ⅓ cup shaved parmesan
  1. Cook the pasta according to package instructions, adding the peas during the last 2 minutes of cooking time. Reserve ¼ cup of the pasta liquid before draining.
  2. While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet. Add the broccoli and saute for 2-3 minutes, or until crisp-tender. Add the garlic during the last 30 seconds of cooking time. Set aside.
  3. Place the pasta and peas in a serving bowl. Add the remaining 1 tablespoon of olive oil and the desired amount of the reserved pasta water and toss. Add the broccoli, lemon juice, zest, salt and pepper, and toss to combine. Serve with pine nuts and shaved parmesan!
Toast pine nuts in a small skillet over medium heat for 3-5 minutes or until fragrant and golden. Keep a close eye on them as they burn quickly!

Substitute 1" pieces of asparagus for the broccoli, and cook them with the pasta and peas during the last two minutes of cooking time!

Adapted by Cooking Light Magazine's Spring Linguine with Basil

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