Lemon Basil Pasta with Spring Vegetables
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Servings Prep Time
4people 10minutes
Cook Time
15minutes
Ingredients
  • 1/2lb pasta
  • 1-2Tbsp Pickle Creek Lemon Basil & Garlic Infused Olive Oil
  • 2-3 cipollini onions, sliced (about ¼ c)
  • 2cloves garlic, chopped
  • 1c asparagus, chopped
  • 3/4c peas (fresh or frozen)
  • 1 1/2c spinach, roughly chopped
  • 1/4c Pickle Creek Lemon Basil & Garlic Infused Olive Oil
  • 1-2Tbsp lemon juice (optional)
  • sea salt & black pepper
  • parmesan cheese, freshly grated
Instructions
  1. Cook pasta according to package directions until al dente. Drain.
  2. In a large skillet over medium-high heat, warm 1-2 Tbsp Lemon Basil & Garlic Infused Olive Oil (enough oil to coat the bottom of the skillet). Add the shallot, season with salt and pepper, and cook until shallot is translucent, 2-3 minutes.
  3. Add the garlic and cook 1-2 minutes more, until the garlic is fragrant. Add in the asparagus and peas and season again with salt and pepper. Cook for about 3-4 minutes until asparagus is just tender and peas are warmed through.
  4. Add the chopped spinach to the skillet, followed by the cooked and drained pasta. Add ¼ c Lemon Basil & Garlic Infused Olive Oil, and toss everything together to combine all the ingredients. Sprinkle on a splash of lemon juice, if desired, and adjust seasonings if needed.
  5. Serve topped with freshly grated Parmesan cheese. Enjoy!