Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemony Linguine with Spring Vegetables

Lemony Linguine with Spring Vegetables

  • Author: Crystal
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

Bright, buttery linguine tossed with crisp spring vegetables and a zesty lemon sauce, this Lemony Linguine with Spring Vegetables is a fresh, light pasta dish that celebrates the flavors of the season. Perfect for a quick weeknight dinner or a delightful brunch, this recipe blends wholesome whole-wheat pasta with vibrant artichokes, spinach, and peas, all brightened by lemon zest and a hint of Parmesan.

Ingredients

Scale
  • 8 ounces whole-wheat linguine or fettuccine
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 3 1/2 cups water
  • 1 (9-ounce) package frozen artichoke hearts
  • 6 cups chopped mature spinach
  • 2 cups peas (fresh or frozen)
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 cup half-and-half
  • 1 tablespoon lemon zest
  • 3–4 tablespoons lemon juice

Instructions

  1. Bring a large pot of salted water to a boil; add the linguine and cook until al dente, about 8-9 minutes. Drain, reserving 1/2 cup cooking water.
  2. While pasta cooks, heat a large skillet over medium heat. Add a splash of olive oil and sauté the sliced garlic until fragrant, about 30 seconds.
  3. Add the frozen artichoke hearts to the skillet and cook, stirring occasionally, until they begin to brown, about 4 minutes.
  4. Pour in the water and bring to a gentle simmer; add the spinach and peas, cooking until the spinach wilts and peas are heated through, about 3-4 minutes.
  5. Stir in the half-and-half, lemon zest, and half of the Parmesan cheese; season with salt and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  6. Add the cooked linguine to the skillet, tossing to coat evenly. Remove from heat and stir in the remaining Parmesan cheese and lemon juice.
  7. Serve immediately, garnished with extra lemon zest or a drizzle of olive oil if desired.

Notes

Tip: Use fresh peas for a brighter color and sweeter flavor. Substitute zucchini or asparagus for a different spring vegetable. This dish stores well in the refrigerator for up to 3 days; reheat gently on the stove with a splash of water to loosen the sauce. Freeze cooked pasta and sauce together for up to 2 months.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: B
  • Method: Boil
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup
  • Calories: 420
  • Sugar: 5g
  • Sodium: 380mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 9g
  • Protein: 18g
  • Cholesterol: 30mg

Keywords: lemon, spring vegetables, pasta, vegetarian, healthy

Find it online: https://crystalrecipes.com/lemony-linguine-with-spring-vegetables/