Creamy Lemon Spring Vegetable Pasta-this light and creamy lemon pasta with asparagus, artichokes, peas, and basil makes a great spring meal.
This post is sponsored by Almond Breeze.
Caleb is playing baseball this year and he is SO excited. He has been practicing every day with Josh so he is ready for the season. He got his uniform yesterday and he looks so handsome. I am going to be that mom in the stands who is cheering and gushing over his every move. I might be more excited than Caleb:)
After Caleb’s practice the other day, we had Creamy Lemon Spring Vegetable Pasta for dinner and I’ve never seen Caleb eat so fast. I guess baseball practice made him extra hungry. I cleaned my plate pretty quickly too, not because I worked hard playing baseball, but because it was so delicious. This is my new favorite spring pasta recipe. It’s sooooo good!
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Pasta nights are always popular at our house and I especially love this recipe because it is loaded with spring vegetables. The pasta has asparagus, artichokes, spinach, and peas. There is lots of green goodness going on in this dish!
I used whole wheat farfalle pasta, also known as butterfly pasta to my boys. It’s amazing what a fun shape of pasta will do for kids. They love it when butterfly pasta is on the menu and it really is the perfect spring pasta.
Now, let’s talk about the amazing creamy lemon sauce. It makes this pasta dish extra special. For the cream sauce, I used Almond Breeze Almondmilk Original Unsweetened instead of heavy cream. You won’t miss the heavy cream, I promise. The almondmilk creates an amazing cream sauce. The burst of lemon is so nice too! It pairs perfectly with the spring vegetables.
Before serving, I topped the pasta with fresh basil and parmesan cheese. We were in pasta heaven!
A few notes about this Creamy Lemon Spring Vegetable Pasta:
- I used whole wheat farfalle pasta, but feel free to use your favorite pasta. Gluten-free pasta works well in this recipe.
- If you need the recipe to be vegan, you can use vegan butter and vegan Parmesan cheese. I have also garnished this pasta with nutritional yeast instead of Parmesan cheese and it is good too.
- To get more lemon juice out of a lemon, roll it on the counter and press down before juicing. Or you can put the lemon in the microwave for 15 seconds and then juice it.
- I like to use this lemon squeezer to juice lemons and a microplane to zest lemons.
This Creamy Lemon Spring Vegetable Pasta is the perfect meal for spring. You can have it on your dinner table in 30 minutes. Enjoy!
**And now for some fun news, you can be entered to win a $100 VISA gift card if you take this easy survey. It will take you less than 5 minutes. After you complete the survey, leave a comment on this post and you will be entered to win the gift card. The last day to take the survey is April 26th, 2017. Thank you for your help! We appreciate your feedback. **
If you like this Creamy Lemon Spring Vegetable Pasta, you might also like:
- 5-Ingredient Spinach Parmesan Pasta
- Lemon Arugula Pasta with Burrata
- Spring Pasta Salad
- Spring Quinoa Bowl
- Lemon Broccoli Tortellini
Creamy Lemon Spring Vegetable Pasta
- 1 tablespoon olive oil
- 1 small shallot minced
- 12 asparagus spears cut into 1-inch pieces, woody ends discarded
- 1 14 oz can quartered artichoke hearts, drained
- 3 cups fresh spinach leaves
- 3 gloves garlic minced
- 3/4 cup frozen peas
- 8 ounces whole wheat farfalle pasta or pasta of your choice gluten-free is fine
- 2 tablespoons butter or vegan butter
- 2 tablespoons flour can use gluten-free flour
- 2 cups Almond Breeze Almondmilk Original Unsweetened
- Zest of 1 large lemon
- Juice of 1 large lemon
- 4 lemon slices
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- Parmesan cheese vegan parmesan cheese, or nutritional yeast, for garnish
- In a large skillet, heat the olive over over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
- Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
- While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don't have any clumps. Slowly whisk in the almond milk, about ½ cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens. Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
- Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
- Garnish with fresh basil and parmesan cheese, vegan parmesan cheese, or nutritional yeast, if using. Serve warm.
Have you tried this recipe?
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Survey completed, and I can’t wait to make this!
This is one gorgeous pasta dish! I’m looking forward to making this soon!
Looks yummy! Took the survey, I love Almond Breeze- buy it every week!
This pasta salad looks so yummy! Must make this weekend.
Took the survey.
Survey complete. Pasta looks great!
I was inspired to buy asparagus and everything in between after seeing this and what is even better is that bow tie pasta is involved!
I took the survey!
I took the survey. This pasta looks great!
I took the survey. This looks so good!
Anything with lemon in it is a success at our house! Love all these new recipes. I am a happy reader. Survey done!
I love your blog. The best salads!
This recipe is such a reminder of spring. Maria, it was such a thrill to meet you at your indulge conference in Austin earlier this month!
I took the survey. I’m making this pasta for dinner tonight. Looks so yummy!
Survey Complete! So many of your recipes make me crave lemony goodness!
Did the survey!
I am anxious to try this recipe. Not a huge plain veggie fan so I’m always looking for salads and casseroles that incorporate veggies into the mix.
Did the survey! Really liked the pasta recipe! My daughter said the recipe is a keeper! Thank you!
Please keep posting those yummy recipes!
I am new to your blog – a co-worker shared it with me. I am looking forward to making this recipe. It looks so pretty and absolutely sounds delicious! Thanks for sharing it. I have tried a couple of your other recipes and absolutely LOVED them. I have completed the survey.
Looking forward to what you have in the future!
Thanks for following our blog! Glad you are enjoying our recipes!
I took the survey.
Looks great! Took the survery 🙂
This looks so good! I completed the survey 🙂
This recipe has my favorite veggies with a light almond mile lemon dressing…delightful. i am looking forward to making this pasta.
Took the survey. I’m not a big fan of cream so I will try this
I took the survey as well! Love all the fresh veggies in your pasta.
We love your website!
Thanks so much!
This recipe sounds delish! Looking forward to trying this with Zucchini noodles. Wonder what I could use as a Almond breeze replacement (allergic to tree nuts). Any suggestions on possible replacements?
You can use regular milk or heavy cream.
Survey is complete & I can’t wait to try this pasta dish.
Took the survey! Will try this tomorrow! 🙂
What a great springtime recipe!
Took the survey! Thanks for another great meal idea!
I just came across this recipe and I love that you added ways to veganize it! I am vegan and often look up “regular” recipes, then sub vegan ingredients. I really appreciate that you considered alternative diets when you posted your recipe ☺️
You are welcome! Make sure you check out our vegan section in our recipe index. We have a lot of vegan recipes.
This was so good!! I was a little wary that the sauce was going to be too thin, but it turned out great when mixed with the pasta and veggies. Thanks for a great recipe!
This look great, can you serve this cold?
Delicious! I added some sliced martini onion and left out the artichokes, otherwise followed the rest to a t. Perfect spring time pasta!
Glad you liked it!
Just made this dish. I didn’t have shallots I used onions. I didn’t have almond milk I used Silk milk. This pasta dish was awesome!
Maria and Josh,
I just made this dish for dinner. I see many folks when they comment about a recipe, mention all the substitutions they make. I’m trying to make dishes with less fat, more veggies, and great flavor.
No substitutions necessary here, it was absolutely delicious, and will definitely be one of my go to recipes. Thank yo so much for sharing this with all of us, I ordered your book yesterday!
Made this tonight and it is excellent !
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