Tender pasta, crisp spring vegetables, and lemon vinaigrette create a fresh, vibrant dish—perfect for a light meal.
# 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 - 5–6 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)
# How to Prepare:
01 - Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente according to package directions. Two minutes before the pasta finishes, add sugar snap peas and asparagus to the pot to blanch. Drain pasta and vegetables, rinse with cool water, and set aside.
02 - In a large mixing bowl, layer the cooked pasta, blanched vegetables, sliced radishes, and baby spinach leaves.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to coat all ingredients evenly.
05 - Fold in chopped chives or parsley and crumbled feta or goat cheese, if using. Toss lightly and adjust seasoning as desired.
06 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld. Add fresh herbs and cheese just before serving if preparing ahead.
