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Hungry Healthy Happy » Recipes » Italian

Spring Pasta

Updated: Jan 26, 2022 · Published: Mar 16, 2017 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 41 Comments

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Diet: Vegan
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Spring pasta with a text title overlay.
Spring pasta with a text title overlay.

A comforting pasta dish, with all the light and fresh flavours of Spring. This Spring Pasta is full of artichokes, garden peas and asparagus and all brought together with a dressing of lemon juice, olive oil, parsley and black pepper.

A plate of pasta mixed with green vegetables.

This light and vibrant pasta dish has all the flavours you know and love of Spring and a great way to use seasonal produce. Quick and simple to put together, this Spring pasta is impressive enough to serve to guests, but quick enough for a week night meal.

If you are looking for some other recipes that use Spring produce, then why not try our Easy Asparagus Tart, Chicken and Pea Risotto, Asparagus Soup or Antipasto Skewers?

Jump to:
  • Why you will love it
  • Ingredients needed
  • How to make Spring Pasta - Step by step
  • Health benefits
  • Variations
  • What to serve with Spring Pasta
  • Storage
  • Frequently Asked Questions
  • Extra tips
  • More vegan pasta recipes
  • Recipe
  • Feedback

Why you will love it

  • A way way of serving pasta - Pasta is always our go-to for an easy and comforting meal, but we can get a bit bored of serving it the same way. This is something new to try.
  • A great way to make the most of spring vegetables - We adore Spring vegetables. They are so vibrant and full of flavour and this pasta dish is a great way to make use of vegetables like peas, asparagus and artichoke.
  • Quick and easy - This all comes together in under 15 minutes with minimal effort.
  • Adaptable - Use this recipe as a base and then feel free to adapt it to suit your own tastes or whatever you have in the fridge that needs using up.

Ingredients needed

  • Pasta - We used tagliatelle to make this a quick cook pasta dish. But any pasta will work.
  • Artichokes - To save time, we used artichokes that come in a jar of oil. You can cook your own if you like, but it will add on to the cooking time considerably. If you do cook your own, you will need to add a little extra oil to the pasta.
  • Asparagus - You can prepare the asparagus by snapping the ends off. Make sure you choose fresh asparagus with a vibrant green colour.
  • Peas - We used frozen peas to save time.
  • Oil - This is what makes up most of the sauce for the pasta. Try to use the best quality olive oil you can, as you really will be able to taste the difference.
  • Lemon - This really lightens up the sauce and adds lots of freshness. We used juice and zest.
  • Parsley - This adds some freshness and goes really well with all the spring vegetables.
  • Salt and pepper - Season to taste.
  • Pasta water - This is our "secret" ingredient in every pasta dish and something that every Italian uses in their cooking. Adding a little bit of the starchy pasta water makes the sauce really silky smooth and cling to the pasta. It also loosens the sauce up a little, helping it go further.

How to make Spring Pasta - Step by step

One: Add the tagliatelle and asparagus, to a pan of boiling water and simmer for 6-8 minutes (or according to packet instructions).
Two: Drain the pasta and asparagus and put back in to the pan and add the rest of the ingredients. Mix well and serve.

Health benefits

Artichoke is the star of this Spring pasta and it has quite a meaty texture, so it's a good way to fill out vegetarian dishes. Let's face it, artichokes look a bit weird, but they definitely don't taste it. Artichokes are mentioned as a food eaten by the Greeks and Romans and they are a really popular ingredient in the Mediterranean, however it was the Dutch that introduced them to the UK in 1530 when they were grown in Henry VIII's garden. Artichokes are low in fat, but rich in fiber. They are a great source of folate and vitamins C and K.

Asparagus makes up a large part of this recipe and it is high in fibre, vitamins A, C, E and K and packed full of antioxidants and anti-inflammatory properties.

Artichokes, peas and asparagus mixed in with pasta and topped with herbs.

Variations

Because the focus on this dish is the green vegetables, we didn't want to add too much of an overpowering flavour sauce, but the pasta definitely needs some kind of sauce to stop it from being dry. We went with some lemon juice, olive oil, parsley and black pepper and it's just enough to lift the dish without overwhelming it. But, equally pesto would work really well and add even more green to the dish.

This meal is vegan, but you could easily add some parmesan to it. You could also add grilled halloumi, feta or some creamy goats cheese.

We don't feel like it is missing meat at all, but if you wanted to serve some with it with a grilled chicken breast or some grilled salmon would be a great addition.

Another vegetable that works well in this dish is leek, spinach and kale. If you wanted to make the pasta a little bit more special, then you could stir some creme fraiche in to it.

What to serve with Spring Pasta

Everyone know that garlic bread and pasta are a match made in heaven. Carby heaven! Either buy some ready made, or make your own easy garlic bread by cutting up some French stick and spreading it with a mix of butter, crushed garlic and dried herbs. Then pop it in the oven for 10 minutes. Why not try our Easy Cheesy Garlic Bread recipe!

You could also keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette. You could also try our Grilled Little Gem Salad.

If you want to add a big side of vegetables, then we recommend our Roasted Tenderstem Broccoli, Garlic Green Beans, Air Fryer Carrots, or Roasted Lemon Asparagus.

Storage

Store: This is best cooked from fresh. However, if you do have leftovers then you can store them in an air tight container in the fridge until the next day.

Freeze: We wouldn't recommend freezing this, as it doesn't defrost and reheat very well. It takes less than 15 minutes to cook from fresh though.

Reheat: If you stored leftovers in the fridge, then you can reheat it in a frying pan on a low heat until it is heated through. You will need to add a little bit of water to to pan to loosen the pasta up.

A plate of vegetable pasta on a wooden surface.

Frequently Asked Questions

Why do I have to reserve the pasta water?

Because it's an easy way to make the sauce really silky smooth, with no extra effort. Adding starchy pasta water (just 100ml is enough) to a fat like butter will create an emulsion and this gives a really silky smooth sauce and helps it cling to the pasta. Make sure you scoop out the water just before draining, as this ensures that it is nice and starchy.

Is Spring pasta gluten free?

If you use your favourite gluten free pasta and make sure that there is no cross contamination, then this is a delicious gluten free meal.

Is Spring pasta vegan?

Yes, this is a vegan pasta dish.

Can Spring pasta be made in advance?

There isn't anything that you can cook in advance, but you can have all the ingredients chopped and ready and then keep them in the fridge until you are ready to put the pasta on.

Can I double this recipe?

You can easily double this recipe and it doesn't change the cooking time.

Should I rinse the pasta?

No! Never rinse cooked pasta. The starchiness will emulsify with the olive oil as the sauce and help the sauce stick to the pasta better. 

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Extra tips

• To make this Spring pasta even quicker, use some fresh tagliatelle which is ready in a few minutes.
• Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
• If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
• Serve with extra Parmesan and cracked black pepper if you like. Although the parmesan would mean this isn't vegan any more.
• Top with some pine nuts for added crunch.
• Add some extra greens by cooking some broccoli at the same time as the pasta and asparagus.

More vegan pasta recipes

  • A plate of penne arrabiata topped with chopped herbs and Parmesan shavings.
    Penne Arrabiata
  • A large bowl of Roasted Ratatouille Pasta.
    Roasted Ratatouille Pasta
  • Pasta and lentil bolognese on a blue plate with cheese.
    Lentil Bolognese
  • A bowl of Creamy Avocado Pasta with chilli flakes sprinkled on top.
    Creamy Avocado Pasta

If you’ve tried this Spring Pasta recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Spring Pasta on a plate sat on a striped towel.

Spring Green Pasta

By: Dannii Martin
This Spring Green Pasta is full of artichokes, garden peas and asparagus and all brought together with a dressing of lemon juice, olive oil, parsley and black pepper.
An illustration of a v-shaped plant in a pot.
Vegan
5 from 26 votes
Pin Print Save recipe Saved!
Course: Main Course
Cuisine: Italian
Prep: 5 minutes mins
Cook: 8 minutes mins
Total: 13 minutes mins
Servings: 4 servings
Calories: 334kcal
Allergens:
An illustration of two ears of wheat.
Gluten

Ingredients

  • 140 g (5 oz) Tagliatelle
  • 1 can Artichoke hearts - chopped
  • 8 Asparagus spears - chopped
  • 150 g (1 cups) Cooked peas
  • 1 tablespoon Olive oil
  • 1 Lemon - (juice and zest)
  • 4 tablespoon Fresh parsley - chopped
  • 1 pinch Sea salt and ground black pepper

Instructions

  • Add 140 g Tagliatelle and 8 Asparagus spears, to a pan of boiling water and simmer for 6-8 minutes (or according to packet instructions).
  • Drain the pasta and asparagus and put back in to the pan and add 1 can Artichoke hearts, 150 g Cooked peas, 1 tablespoon Olive oil, 1 Lemon (juice and zest only), 4 tablespoon Fresh parsley and 1 pinch Sea salt and ground black pepper.
  • Mix well and serve.

Recipe Tips

  • To make this Spring pasta even quicker, use some fresh tagliatelle which is ready in a few minutes.
  • Don't forget to reserve some of the pasta water. You really don't want to skip this step, as it makes the sauce so silky.
  • If you like your food spicy, then add a sprinkle of red chilli flakes on top before serving.
  • Serve with extra Parmesan and cracked black pepper if you like. Although the parmesan would mean this isn't vegan any more.
  • Top with some pine nuts for added crunch.
  • Add some extra greens by cooking some broccoli at the same time as the pasta and asparagus.

Nutritional Information

Serving: 1portion | Calories: 334kcal | Carbohydrates: 41g | Protein: 10g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 387mg | Potassium: 344mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1575IU | Vitamin C: 41.9mg | Calcium: 57mg | Iron: 3mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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Comments

  1. April J Harris says

    March 19, 2017 at 12:45 am

    I love artichokes, and you are right, they don't often appear on the menu in the UK! Your Spring Green Pasta looks lovely, really fresh and tasty. I was interested to read more about the history of the artichoke too!

    Reply
  2. Nicole says

    March 18, 2017 at 11:36 pm

    5 stars
    I love artichokes and I had no idea it was National Artichoke day :) We eat them by dipping the leaf in a vinaigrette, leaving the best-the heart till last. Yummy! I love the ingredients you used here, this sounds so delicious!

    Reply
  3. Emma says

    March 18, 2017 at 11:15 pm

    Yum, pasta is my favourite food and this one looks so green and vibrant. Im a huge artichoke fan so this sounds perfect for me

    Reply
  4. Rae says

    March 18, 2017 at 10:58 pm

    I love the use of all the green veggies, they're all currently in season around here. I think this would be really a really great side dish for a BBQ.

    Reply
  5. Geoffrey @ Spoonabilities says

    March 18, 2017 at 10:16 pm

    5 stars
    Your recipe looks delicious and very healthy. Love artichokes and peas with pasta, so this is definitely one to try

    Reply
  6. rachel says

    March 18, 2017 at 7:11 pm

    This looks absolutely incredible and I adore Artichoke hearts but never really know what to do with them, so this is a must for me x

    Reply
  7. Ana De- Jesus says

    March 18, 2017 at 7:05 pm

    Yay I saw this on your Instagram and I couldn't wait to pin the recipe it looks heavenly. I love artichokes x

    Reply
  8. Debbie Henson says

    March 18, 2017 at 6:32 pm

    5 stars
    Perfect for St Paddy's Day! I know my boys would eat something that looked this healthy, but I think it looks great.

    Reply
  9. Valerie says

    March 18, 2017 at 6:31 pm

    5 stars
    It's hilarious that there is a day for so many random things, but I am loving seeing what you come up with. I don't think I have ever had artichoke before, but I need to eat more greens and this really is a green pasta.

    Reply
  10. Maria @ runningcupcake says

    March 18, 2017 at 1:26 pm

    5 stars
    I really like artichokes- I like to drain a tin of them and add it to a salad- they just have a different texture. This looks lovely and fresh for spring (although personally I would leave out the peas!).

    Reply
  11. josephineray says

    March 18, 2017 at 6:56 am

    Very healthy recipe and taste of this pasta yuumy. Last morning i made it and my grapdpa really enjoy its taste. Thanks for this delicious pasta.

    Reply
  12. danasia fantastic says

    March 17, 2017 at 8:34 pm

    I loveeee asparagus so this meal is right up my alley! Great recipe.

    Reply
  13. Jade Bremner says

    March 17, 2017 at 8:16 pm

    5 stars
    This is the type of thing my mum would love! It looks good but there are a few things I'd have to not put in xx

    Reply
  14. Jemma says

    March 17, 2017 at 2:49 pm

    I agree...Artichoke is most definitely an underrated vegetable! This recipe looks delicious :)

    Reply
  15. Anna @AnnaTheApple says

    March 17, 2017 at 1:35 pm

    5 stars
    National Artichoke Day? Really? That's so random! But I do enjoy them. I like that they're a bit different to other veg.

    Reply
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