Tender pasta, spring vegetables, and lemon vinaigrette for a light, zesty meal. Radishes add fresh crunch.
# What You Need:
→ Pasta
01 - 10 oz short pasta, such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5–6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. During the final 2 minutes, add sugar snap peas and asparagus. Drain all together and rinse under cool water.
02 - Transfer the cooked pasta and blanched vegetables to a large mixing bowl. Add sliced radishes and baby spinach leaves.
03 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and black pepper in a small bowl or jar until fully emulsified.
04 - Pour the prepared vinaigrette over the pasta mixture. Toss gently until all components are evenly coated.
05 - Add chopped herbs and cheese if desired. Toss again and adjust salt and pepper as needed.
06 - Serve immediately or refrigerate for up to 2 hours to chill and allow flavors to meld.
