Spring Vegetable Pasta Primavera

Spring Vegetable Pasta Primavera

Embrace the vibrant flavors of spring with this light, refreshing, and incredibly nutritious pasta primavera! As a chef specializing in lifestyle medicine, I believe food should not only delight your palate but also fuel your body. This dish is packed with fiber-rich whole grains, an abundance of antioxidant-rich spring vegetables, and a bright, zesty sauce that will leave you feeling energized and satisfied. It's a perfect meal to celebrate the season's bounty and support your journey towards optimal health.

Ingredients:

• 12 oz (340g) whole wheat linguine or fusilli
• 1 tbsp extra virgin olive oil, plus more for drizzling
• 3 cloves garlic, minced
• 1 small shallot, finely diced (optional, for extra depth)
• 1 lb (450g) asparagus, woody ends trimmed, cut into 1-inch pieces
• 1 cup fresh or frozen green peas
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, quartered lengthwise and thinly sliced
• 1/2 cup vegetable broth (low sodium)
• Juice of 1 large lemon (about 3-4 tbsp)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 tbsp fresh mint, chopped (optional, for an extra refreshing note)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper to taste
• Optional Garnish: 2 tbsp toasted pine nuts, 2 tbsp nutritional yeast (for a cheesy flavor), extra fresh herbs.

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the whole wheat pasta and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
2. Sauté Aromatics & Asparagus: While the pasta cooks, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and diced shallot (if using) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic. Add the asparagus