Spring Vegetable Spaghetti with Asparagus Peas and Zucchini

These Spring vegetable spaghetti are packed with delicious, seasonal vegetables. With each serving you get a variety of nutrients from asparagus, peas and zucchini. In this recipe you have a creamy sauce without adding any cream and you also get a variety of textures. When I was creating this recipe, I decided to add a raw, spiralized zucchini to the cooked spaghetti, because I wanted to add a crunchy feel to the fresh taste of the pasta. I know it sounds odd, but you should try it. It tastes like a Spring explosion in your mouth.

Why should you make these spring vegetable spaghetti

This is an easy thirty minute recipe that you can prepare for lunch or dinner. It is perfect for those busy school nights when you can’t spare more than a half hour in the kitchen.

If you want to have a delicious and nutritious meal you should make this recipe. These spaghetti are packed with good for you ingredients. Seasonal vegetables are higher in vitamins, fiber, and antioxidants than vegetables that are not in season. The climate, soil content and sun intensity contribute to its superior nutrient composition.

Also, depending on the spaghetti you use this recipe could be gluten free. I used brown rice pasta when I prepared this recipe, and it was super delicious and satisfying.

This recipe is vegetarian. If you want to make it vegan use plant-based substitutes for butter and Parmesan.

Ingredients for the Spring Vegetable Spaghetti

Asparagus – nutrient dense but very low on calories. They are high in folate, vitamin C, A and K. They may improve digestion and help lower blood pressure because of their high fiber content.
Peas – they are packed with so many essential vitamins and antioxidants that is hard to mention all of them. Peas are relatively low in calories but rich in protein and fiber.
Spaghetti – I used brown rice spaghetti from Delallo. I love the taste and texture of that pasta. Brown rice pasta is higher in nutrients and fiber. It will also keep you full for longer. This post is not sponsored, and the link is not affiliate.
Olive Oil – the healthiest fat you can consume raw is the extra virgin olive oil. It is known to have benefits for the cardiovascular and nervous system.
Zucchini – low in calories but high in nutrients. Especially, if you eat it raw and with the peel.
Parmesan – people with lactose intolerance (like me) can consume real Parmesan cheese. During the aging process the bacteria feeds on the lactose, so when the Parmesan is ready it is completely lactose free.
Garlic and Shallot– great natural antibiotics. They have anti-fungal, anti-viral and anti-microbial properties.
Lemon – it helps boost your immune system with a dose of vitamin C.

Helpful tips about making the Spring Vegetable Spaghetti

Season every step of the way. Add salt to the pasta water, then to the vegetables and taste for seasoning before serving. Use your own judgment when you add salt. Parmesan cheese could be salty.

I use real, freshly grated Parmesan cheese. You can find it in the refrigerated section of the grocery store with the rest of the cheese. I never use pre-grated cheese in any of my recipes. I don’t like how many extra additives and anti-caking agents it has.

When I use lemon peel and zest, I always buy organic lemons and I wash them very well.

I used this spiralizer to make the vegetable noodles. If you don’t have a spiralizer, you can use a vegetable peeler to peel thin strips.

Please note: this recipe contains alcohol! If for any reason you don’t consume alcohol you can substitute with vegetable stock or use more pasta water.

Print Recipe

Spring Vegetable Spaghetti with Asparagus Peas and Zucchini

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Keyword: Asparagus, butter, dill, lemon, Parmesan, peas, Spaghetti, zucchini

Servings: 5

Equipment

Immersion or other blender

Ingredients

8 oz uncooked spaghetti I used brown rice spaghetti
1 Tbsp butter
1 Tbsp olive oil plus more for drizzling over the pastа
1 shallot finely chopped
2 garlic cloves finely chopped or pressed
1 lb Asparagus
1 cup green peas fresh or frozen
½ cup white wine
the zest from one lemon
1 cup freshly grated Parmesan cheese
1 medium sized zucchini
3 Tbsp chopped fresh dill
salt and pepper to taste

Instructions

In a large pot add water and bring it to a boil. Add a teaspoon of salt to the water. Cook the spaghetti according to the directions on the packet.
While the pasta is cooking chop the shallot, garlic and asparagus.
Heat a large pan to medium-high heat. Add the butter and olive oil in the pan. Once the butter is melted add the chopped shallot and garlic. Sauté for a minute and then add the chopped asparagus and peas. Season with salt and pepper and cook for two minutes. Stir occasionally.
To the pan with the vegetables add the lemon zest and the wine. Cook for 2-3 minutes and stir occasionally. Once the vegetables are cooked add half of them in a jar with a cup of pasta water and blend to a purée. Then return the purée to the pan. To the same pan add the cooked and drained spaghetti and one freshly spiraled zucchini. Then add the Parmesan and the dill and stir.
Serve with freshly grated lemon zest and parmesan and drizzle with olive oil.