Spring Pasta with Lemon, Asparagus & Fresh Herbs 🍋🌿

When the days start getting longer and the farmers markets are bursting with fresh produce, it’s the perfect time to embrace light, flavorful meals that taste like spring in a bowl. This Spring Pasta with Lemon, Asparagus & Fresh Herbs is a go-to recipe that’s equal parts easy, fresh, and comforting.

Whether you’re cooking for a cozy dinner at home or making something simple after unpacking in a new space, this dish is low-effort and full of bright, satisfying flavor.

Ingredients

(Optional: Add a protein like grilled chicken, shrimp, or chickpeas for an extra boost. See note below the instructions for tips on incorporating them.)

• 12 oz pasta (fusilli, penne, or spaghetti all work great)
• 1 cup chopped asparagus (or substitute with peas, snap peas, or even zucchini ribbons for a fun twist)
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil (optional)
• Salt and pepper to taste
• Crushed red pepper flakes (optional, for a little kick)

Instructions

1. Cook the pasta in a large pot of salted boiling water according to the package instructions. Add asparagus (or chosen veggie) during the last 2 minutes of cooking. Reserve 1/2 cup of pasta water, then drain.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant (but not browned).
3. Add the drained pasta and veggies to the skillet. Toss to coat in the garlic oil.
4. Stir in the lemon zest and juice, grated Parmesan, and half of the reserved pasta water. Toss until creamy and combined. Add more pasta water if needed.
5. Season with salt, pepper, and red pepper flakes to taste. Finish with chopped herbs.
6. Serve warm, topped with extra Parmesan and a drizzle of olive oil, if you’re feeling fancy.

Optional protein tip: If you're adding a protein like grilled chicken or shrimp, cook it separately and toss it in at the same time as the pasta and veggies. Chickpeas can be added straight from the can (rinsed and drained) and warmed with the pasta in the skillet.

Pro Tip

Prep the garlic and herbs ahead of time and store them in a sealed container—especially handy if you're juggling boxes after a move or just want dinner ready in under 20 minutes. This makes tossing everything together a breeze and helps keep the process stress-free.

Bonus Recipe: Simple Spring Greens Salad 🥗🌸

This light and zesty salad makes the perfect side dish to your Spring Pasta. It’s fresh, flavorful, and comes together in minutes—ideal for busy evenings or easy entertaining.

Ingredients

• 5 oz spring mix or baby greens
• 1/2 cup thinly sliced radishes
• 1/2 cup shaved fennel (optional)
• 1/4 cup crumbled goat cheese or feta
• 1/4 cup toasted almonds or sunflower seeds
• Fresh herbs (like dill or parsley), chopped

Lemon Vinaigrette

• 3 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp honey or maple syrup
• Salt & pepper to taste

Instructions

1. In a large bowl, combine spring mix, radishes, fennel (if using), cheese, and seeds.
2. In a small jar or bowl, whisk together all vinaigrette ingredients until well combined.
3. Drizzle over the salad just before serving and toss lightly.

Let’s Stay Connected

Whether you're settling into a new home or just looking for seasonal recipe inspiration, I'm here for both real estate advice and feel-good food ideas. If you're curious about the local market or thinking about your next move, let's chat.

📞 (818) 987-3197
📧 nexthomewithbrandon@gmail.com