Spring Veggie Pasta

Peas and mushrooms are a great plant-based source of protein and fiber, which can keep us feeling full for longer. Spring starts to bring more variety to farmers markets. Be on the lookout for spring alliums, like spring onions and green garlic, which you can add to this versatile pasta.

Servings: 4–6
Time: 20 minutes


  • 1 pound pasta, any type
  • salt for pasta water, plus more to taste
  • 5 tablespoons olive oil, divided
  • 2 spring onions, thinly sliced (or use 6 scallions)
  • 2 garlic cloves, minced (or use green garlic or garlic scapes)
  • 6 ounces mushrooms, any type, cleaned and cut into bite-sized pieces
  • 1 bunch asparagus, tough ends snapped off and cut into 1-inch pieces
  • 1 cup sugar snap peas or snow peas, ends snapped and strings removed
  • zest from 1 lemon, plus 1–2 tablespoons lemon juice
  • freshly ground pepper
  • 1/2 cup parsley, chopped
  • 1–2 tablespoons tarragon, chopped (optional)
  • freshly grated Parmesan or Pecorino cheese (optional)


  1. Fill a large pot with salted water and bring to a boil on the stove. Cook pasta according to directions. Drain and place in a large bowl.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add spring onion and garlic and cook for 2–3 minutes, until fragrant. Add mushrooms and sauté about 5 minutes. Season with salt. Remove from the pan. Add asparagus and peas to the pan and sauté until tender and bright green. Season with salt. Return mushrooms to the pan and remove from heat.
  3. In a small bowl or cup, whisk together 4 tablespoons olive oil, lemon zest, 1 tablespoon lemon juice, 3/4 teaspoon salt, and freshly ground pepper.
  4. Add veggie mixture and herbs to the pasta. Toss with the dressing. Taste and add more lemon juice, salt, or pepper if you like. Serve, topped with grated cheese, if desired.

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