Gorgeously Green Spring Pasta

As the name suggests, there’s no shortage of greens in this filling pasta dish. Four veggies and three herbs combine to give this meal a refreshing, flavorful taste, while a breadcrumb and toasted-walnut topping adds texture for the perfect finish.


under 20 mins
dinner

Ingredients for servings

    Gorgeously Green Spring Pasta

  • 1 box Barilla® ProteinPLUS® penne pasta

  • 0.75 cup walnuts

  • 0.5 cup fresh breadcrumbs or panko

  • 2 lemons zest

  • 2 tablespoon fresh parsley chopped

  • 3 tablespoon olive oil

  • 1 medium leek thinly sliced

  • 1 bunch asparagus cut into 1-inch pieces (about 1.5 cups)

  • 2 cup fresh (or frozen) spring peas

  • 1 large zucchini julienned

  • 0.5 teaspoon salt

  • 0.25 teaspoon ground pepper

  • 2 tablespoon fresh mint chopped

  • 2 tablespoon fresh basil chopped

Directions

  • Preheat oven to 400˚F.

  • Spread walnuts on a small sheet pan and place in the oven for 5–8 minutes or until lightly toasted. In a food processor, pulse together bread crumbs, walnuts and zest of one lemon. Pour into a medium dish and toss with parsley and a pinch of salt. Set aside.

  • Prepare pasta according to package directions. Cook to al dente and drain, reserving one cup of the cooking water.

  • While pasta is cooking, pour olive oil into a large sauté pan. Add leeks and asparagus, and saute over medium heat for about 4 minutes until they start to soften. Add peas, zucchini, salt and pepper. Sauté another 5 minutes until all of the vegetables are slightly softened. Add zest of second lemon and reserved cooking water and stir gently until combined.

  • Return pasta to cooking pot. Add vegetables to pasta and toss to combine. Gently stir in mint and basil. Taste and adjust seasoning, if needed.

  • Top with 2 tablespoons of the walnut mixture and serve.

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