Pasta tossed with spring vegetables and lemon vinaigrette. Ideal for lunch or picnics; bright, crisp, and satisfying.
# Ingredient List:
→ Pasta
01 - 10 oz short pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# Recipe Steps:
01 - Fill a large pot with water and bring to a rolling boil. Salt generously, add pasta, and cook until al dente. In the final 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Drain and rinse pasta and vegetables under cold water; set aside.
02 - In a large mixing bowl, gently toss cooked pasta, blanched vegetables, sliced radishes, and spinach until evenly distributed.
03 - Whisk olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey or maple syrup, salt, and pepper in a small bowl or jar until fully emulsified.
04 - Drizzle vinaigrette over pasta and vegetables, toss gently until uniformly coated.
05 - Add chopped chives or parsley and crumbled feta or goat cheese, gently toss once more, and adjust seasoning to taste.
06 - Serve immediately, or refrigerate up to 2 hours for a chilled variation allowing flavors to meld.
