Pasta with Green Vegetables and Herbs
Savor the vibrant flavors of this Pasta with Green Vegetables and Herbs, a light yet satisfying dish perfect for any occasion. This recipe combines al dente spaghetti or penne with a medley of fresh green vegetables, including tender broccoli, crisp green beans, and sweet peas, all sautéed in fragrant garlic-infused olive oil. The dish is elevated with zesty hints of lemon, fresh basil, and parsley, creating a refreshing, herbaceous profile. A sprinkle of grated Parmesan adds a rich, savory touch, while reserved pasta water transforms the ingredients into a silky, flavorful sauce. Ready in just 30 minutes, this wholesome, vegetarian pasta recipe is ideal for busy weeknights or a casual dinner party. Garnish with extra herbs and Parmesan for a beautiful, restaurant-worthy presentation. Perfect as a main course or a delightful side, it's a celebration of fresh, simple ingredients.
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Recipe Information
Ingredients
- 300 grams spaghetti or penne pasta
- 200 grams broccoli florets
- 150 grams green beans, trimmed
- 100 grams frozen peas
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 10 grams fresh basil leaves, chopped
- 10 grams fresh parsley, chopped
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 50 grams grated parmesan cheese
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 3 liters water for boiling
Instructions
Prepare the pasta by bringing 3 liters of water to a boil in a large pot. Add a generous pinch of salt to the boiling water.
Cook the pasta according to the package instructions, typically 8-10 minutes for al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.
While the pasta is cooking, blanch the broccoli florets, green beans, and peas. Add them to the boiling pasta water during the last 3-4 minutes of cooking, then remove with a slotted spoon and transfer to a bowl of ice water to stop the cooking process. Drain and set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn the garlic.
Add the blanched vegetables to the skillet and sauté for 2-3 minutes, stirring gently to coat the vegetables in garlic and oil.
Reduce the heat to low and pour in the reserved pasta water, stirring to create a light sauce.
Return the cooked pasta to the skillet and toss with the vegetables to combine.
Stir in the chopped basil, parsley, and lemon zest. Add the lemon juice and grated parmesan cheese, tossing everything together to coat evenly.
Season with salt, black pepper, and optional red pepper flakes, adjusting to taste.
Remove from heat and serve immediately. Garnish with extra parmesan and fresh herbs if desired.
Nutrition Facts
Calories |
1239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.7 g | 78% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 2112 mg | 92% | |
| Total Carbohydrate | 134.1 g | 49% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 15.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 804 mg | 62% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 887 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
