Fresh, vibrant, and full of seasonal flavor, Spring Vegetable Pasta with Lemony White Wine Sauce is a quick dish that celebrates the best of spring produce. Tender pasta gets tossed with healthy green vegetables and a bright, citrus-forward sauce that feels both light and satisfying. With its balance of freshness and comfort, Spring Vegetable Pasta with Lemony White Wine Sauce works beautifully for an easy weeknight dinner or a relaxed meal with friends.
Because the sauce relies on clean acidity and fresh aromatics, pairing it with the right wine makes all the difference. We recommend Braganini Reserve Albariño for its crisp citrus notes and minerality. A dry Sauvignon Blanc or a light, refreshing Pinot Grigio also pair well, echoing the lemony flavors while keeping the dish bright and balanced from first bite to last.
Ingredients
- 12 oz pasta
- 2-3 tbsp olive oil
- 3-4 garlic cloves, minced
- 1 1/2 cups asparagus, cut into 1 inch pieces
- 1/2 cup dry white wine
- 1 1/2 – 2 cups vegetable broth
- 1 cup frozen peas
- 1 tbsp lemon zest
- juice from 1 lemon
- 3/4 cup Parmesan cheese
- 4 cups fresh baby spinach
Instructions
- Bring a large pot of water to a boil. Add cut asparagus, and cook for 1-2 minutes until color brightens. Remove asparagus and place in strainer. Run cold water over asparagus and set aside.
- Using the same pot, bring water back to a boil and cook pasta according to directions until al dente. Reserve 1/2 cup of pasta water before draining into a colander.
- In a new pan, heat 2 tbsp olive oil over medium-high heat. Add garlic and sauté for 1 minute. Add white wine and simmer for 1 minute. Add vegetable broth and simmer for 8-10 minutes.
- Add asparagus and peas to broth and cook over medium heat until warmed through.
- Add cooked pasta, parmesan, lemon juice, and spinach. Add reserved pasta water as needed. Season with salt and pepper to taste. Stir to combine and serve as soon as spinach is wilted.
- Top with parmesan and lemon zest before serving.
