Lemon Vegetable Spring Pasta

Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

Dinner | March 26, 2017 | By

Sometimes less really is more ~though not with shoes. Never with shoes. It is the case with this Lemon Vegetable Spring Pasta ~ sautéed spring vegetables, shrimp, pasta and a little cheese all dressed in a light, lemony sauce. I published this recipe quite a while ago when I was brand new to blogging under the title Girls Night In Pasta. I’m rolling my eyes now at the name, but I thought it was clever at the time because it was my favorite go-to pasta when my husband travelled for work and the only appetite I had to please was my own ~ a glass or two of wine, a good dinner and my favorite TV show ~ Girls Night In.

Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

You don’t have to be a woman to appreciate this lighter meal, but my husband is a dyed-in-the-wool carnivore and if this appeared on his dinner plate, he’d be wondering (audibly)  where’s the meat? ~ despite the shrimp.

For the record, no man will ever lose his man card for digging his fork into this scrumptious dish.

Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

I decided to repost this recipe because when it originally went live, I was in essence blogging by the Braille method ~ feeling my way ~ and I didn’t know how to publicize the right way so this Lemon Vegetable Spring Pasta didn’t get its 15 minutes of fame and friends, this dish deserves both fame and love. It’s that good. 

Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

The inspiration for this recipe came from Isabel Laessig, the founder of the Sunday Supper Movement who once asked, “What stories do your recipes tell?”.

Recipes are a reflection of our lives ~ maybe you’re down to cooking for two instead of a large family with various schedules and appetites ~ or you’re a single woman refusing to dine one more night on wine, chocolate and micro popcorn or you’re a busy, working family who routinely serves dinner from the slow cooker in lieu of take-out.

What story do your recipes tell?

Lemon Vegetable Spring Pasta is packed with vegetables. I chose my favorite combination ~ grape tomatoes, zucchini and asparagus, but go swap them out for your favorites or whatever is seasonal. The sauce is light, lemony and every bite delicious. 

Ingredients:

  • Olive Oil (about 1-2 tablespoons)
  • 2 – zucchini, sliced (peel on)
  • 1 small onion, chopped
  • 1 cup of fresh asparagus, chopped into 1″ pieces
  • Baby spinach (a couple of bit handfuls, stems removed and hand-torn)
  • 1 package of grape tomatoes cut in half
  • 1 whole lemon cut in 4 wedges
  • 2 cloves of garlic, grated
  • 6 ounces of thin spaghetti
  • 1/4 cup chopped parsley
  • 1/2 cup of feta cheese (or more to taste)
  • 1/2 pound of raw shrimp, peeled and deveined (or other protein)

If you’re looking at the photos thinking hmmm I don’t see any spinach, you’re right – I forgot to put it in. Oh boy.Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

Directions:

Cook the pasta according to package directions then drain it and set it aside. I used a whole grain pasta, but use whatever you prefer.

In a large skillet, add a drizzle of olive oil over medium heat. Add the peeled and deveined shrimp then season it lightly with salt and pepper. 

Shrimp only needs a minute or two per side depending on their size.  Once the shrimp are finished cooking remove them from the skillet.

In the same skillet drop in the chopped onions, zucchini, asparagus and grated the garlic (if the pan is too dry add a bit more olive oil).

Season with salt and pepper and sauté for a few minutes until the onion is translucent. Add the tomatoes and spinach, season with salt and pepper and cook until the spinach is wilted, stirring occasionally.

Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

Return the shrimp to the skillet. In a small bowl, whisk 1/4 cup of olive oil and the juice and zest of 1/4 of the lemon. Fold it into the pasta along with the parsley, tossing lightly to blend.

Crumble the feta cheese over the top and serve with extra lemon wedges.  Who knew pasta ~ or even pizza ~ could be so light and even healthy? Enjoy!
Lemon Vegetable Spring Pasta ~ sauteed vegetables and pasta dressed in a light, lemon-olive oil sauce, topped with feta cheese for an easy any night meal.

 

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Easy Spring Pasta
Ingredients
  • Olive Oil about 1-2 tablespoons
  • 2 - zucchini peel on, sliced
  • 1 small onion chopped
  • 1 cup fresh asparagus chopped in 1" pieces
  • Baby spinach a couple of bit handfuls, stems removed and hand-torn
  • 1 package of grape tomatoes cut in half
  • 1 whole lemon cut in 4 wedges
  • 2 cloves of garlic grated
  • 6 ounces of thin spaghetti
  • 1/4 cup chopped parsley
  • 1/2 cup of feta cheese or more to taste
  • 1/2 pound of raw shrimp or other protein, peeled and deveined
Instructions
  1. Cook the pasta according to package directions then drain it and set it aside.

  2. In a large skillet, add a drizzle of olive oil over medium heat. Add the peeled/deveined shrimp and lightly season it with salt and pepper. Cook 1-2 minutes per side depending on their size.  Once the shrimp are finished cooking, remove them from the skillet.

  3. In the same skillet drop in the chopped onions, zucchini, asparagus and grated the garlic (if the pan is too dry add a small amount of olive oil). Season with salt and pepper and sauté for a few minutes until the onion is translucent. Add the tomatoes and spinach, season with salt and pepper and cook until the spinach is wilted, stirring occasionally.


  4. Return the shrimp to the skillet. In a small bowl whisk 1/4 cup of olive oil and the juice and zest of 1/4 of the lemon. Fold it into the pasta along with the parsley, tossing lightly to blend then crumble the feta cheese over the top. Serve with extra lemon wedges.

  1. Mary
    April 10, 2016

    This is my kind of dish!!! Sounds so good and healthy……need more healthy meals in my life. Hubby would like this with shrimp or maybe sliced grilled steak! Pinned. Thanks for sharing. Love the photos!

    • Bernie
      April 11, 2016

      Mmmmm. . .Mary I think you’re onto something with the sliced grilled steak ~ I never thought of it but it’s definitely on my summer menu now thanks! And as always thank you for following along and your kind words. 🙂

  2. Anna
    April 1, 2017

    I’m pinning this under “WOW!” This is how I like to eat when it’s just MY TASTE to consider, too. I like your style. Really glad I found you.☺

    • Bernie
      April 2, 2017

      Hey Anna ~ your comments made my day! Thanks so much and I’m glad you found me too. Enjoy the day — and the pasta! 😊🍴