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Lemony Spring Pasta

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Course: Dinner, Lunch
Cook Time: 25 minutes
Servings: 6


  • 1 lb. whole wheat pasta (noodle of your choice)
  • 2 Tbsp. canola or olive oil
  • 2-3 cloves garlic (smashed and minced)
  • 1 lb. fresh spinach
  • 10 oz. frozen green peas
  • 1 lb. fresh asparagus (with ends removed and stalks cut into 1/4-inch pieces)
  • Juice of one lemon
  • 3-4 green onions (thinly sliced)
  • 1/2 cup finely chopped fresh parsley


  • Cook pasta according to pasta directions. Save 1 cup of the cooking water for later. Set pasta aside and keep warm.
  • While pasta cooks, add oil to a large sauté pan and heat over medium-high heat. Add garlic and cook 2-3 minutes or until fragrant. Add spinach, peas, asparagus and lemon juice. Stir, toss and cook until vegetables are bright green, about 3-4 minutes.
  • Add hot pasta and hot cooking water a little at a time until a thin sauce forms. Stir in green onions and parsley. Serve immediately.



To add a buttery/cheesy flavor, top with nutritional yeast.
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