Spring has also arrived to my kitchen and now more than ever my recipes are colourful and packed with vegetables. This is my favourite time of the year and I find inspiration in all those many greens and fruits that are in their best moment. This asparagus pasta with lemon sauce is the result of a lot of thinking for a healthy pasta dish with lots of greens. I hope you say yes to this recipe because it tastes delicious and is a perfect recipe for busy nights.
It is the perfect time to give a more green look to our dishes. More variety of vegetables and fruits are ready to pick up. We can cook so many vegetable dishes, both hot or cold, and make veggies be the queen of our diet/make veggies be the key ingredient on our diet. At home we are eating less and less meat, and more vegetables. Vegetables are great cooked on their own but also as part of a delicious pasta dish, we do it once a week. I cook small portions of pasta and them mix it with a lot of veggies so you get a good size dish of both carbs and vegetables. I usually go for wholemeal pasta but this time I used the spaghettis my sister brought me from Italy.
Today’s pasta has asparagus, peas, mushrooms and a delicious lemon sauce made with thyme. It is a clear example of how to enjoy pasta in a healthy way. This recipe takes 20 minutes to make and you can use these or other veggies you may have already at home.
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This asparagus pasta with lemon sauce is the result of a lot of thinking for a healthy pasta dish with lots of greens.
- 350-400 g spaghettis or your favourite pasta
- 2 Tbsp olive oil
- 2 garlic cloves, minced
- 15 asparagus, chopped
- 250 g mushrooms, sliced
- 1/2 cup peas, fresh or canned
- sliced almonds, toasted
- Parmesan cheese to taste
Cook and drain spaghetti as directed on package. Set aside ½ cup of cooking liquid that we will use for the sauce.
While spaghetti is cooking, heat 2 Tbsp of oil in skillet over medium-high heat. Cook asparagus, stirring frequently, about 4’ or until crisp-tender. Then add garlic and cook for a couple minutes more.
Add mushrooms and cook for 3-4’ until its liquid has evaporated. Then incorporate cooked peas, juice of ½ lemon and 3 thyme springs more or less. Add the spaghettis to the skillet and reserved pasta water and scrape everything around in the pan; season with salt and pepper to taste.
Serve and sprinkle with sliced almonds and grated Parmesano.
*To toast almonds place them on a pan without oil, use a spatula to stir the almonds around the pan. Cook until they are nicely brown and have a deeply toasted flavor, about 5 mins in total.
*Peas: you can use fresh or frozen peas, cook them in advanced. Canned peas is also possible.
*Other vegetables you can add to this pasta are: spinach, artichoke, zucchini, broccoli...
After trying this pasta dish I think you will look for more healthy & tasty recipes on the blog. To cook quick recipes allows you to eat better and enjoy delicious meals.
The next recipes you will see on the blog will be inspired by these products on season:
APRIL
asparagus
peas
lettuce
Beets
zucchini
Strawberries
Bananas
Mangoes
Broccoli
And if you run out of ideas, try any of my favourite Spring recipes below:
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