I almost forgot how fun spaghetti is to eat.
So here we are with a simple springtime recipe packed with zesty lemon and green veggies.
Got to embrace the seasons!
And consume more pasta of course.
This bowl of twirly carbs is packed with crisp-tender asparagus, sweet peas, fresh lemon juice and zest, evoo, crushed red pepper flakes, savory nutritional yeast, toasted panko, nutty walnuts, fragrant basil + good ole S&P.
Take a seat and enjoy the whole bowl as an entree (paired with a crisp glass of white) or serve as a side for two.
P.S. I have some similar springy asparagus recipes if you’re in the mood or picked up a couple bunches and don’t know exactly what to do with the stuff: Pan-Fried Polenta with Lemony Asparagus, Hummus & Basil, Vegan Asparagus & Pea Risotto, Vegan Veggie Pesto Pasta with Pistachios, Pasta with Toasted Walnut Parsley Pesto & Tomatoes. Speaking of tomatoes… add a handful of chopped cherry tomats to your spaghetti for a hit of sweet juiciness.
P.P.S. Why do my frozen peas always end up all wrinkly and shriveled 29 seconds after they’re cooked?? Plump pea tips are welcome!
P.P.P.S. If you have another type of pasta on hand, feel free to use that—fusilli is one of my fave go-tos. Gluten-free varieties welcome of course!
Lemony Spaghetti with Asparagus, Peas & Walnuts
Ingredients
- 4 ounces spaghetti (use whole wheat or gluten-free pasta if you wish)
- 1/3 cup frozen peas
- 1 tablespoon hot pasta water, or enough to moisten cooked pasta
- 1 1/2 teaspoons extra virgin olive oil
- 1 cup 1 1/2-inch pieces asparagus
- Crushed red pepper flakes, to taste
- 1 to 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 teaspoons nutritional yeast
- 1 1/2 teaspoons toasted panko (use gluten-free breadcrumbs if you wish)
- 1/4 cup toasted chopped walnuts
- 3 tablespoons thinly sliced fresh basil
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste
Instructions
- Bring a medium-large pot of salted water to a boil. Cook the spaghetti according to the package instructions, adding the frozen peas during the last minute of cooking. Reserve 1/4 cup hot pasta water, then drain the spaghetti and peas.
- Meanwhile, heat the oil in a medium-large nonstick skillet. Saute the asparagus over medium heat until crisp-tender, adding the crushed pepper flakes to the pan during the last minute of cooking. My asparagus took about 4 minutes to cook, although this time will vary depending on the thickness of your asparagus and your pan.
- When the asparagus and pasta/peas are done cooking, gently fold the pasta and peas directly into the asparagus pan. Season with the lemon juice and zest, adding hot pasta water as needed to help moisten the pasta. Fold in the nutritional yeast, panko, walnuts, basil, black pepper and salt. Taste and adjust the ingredients to your liking.