Vibrant pasta tossed with lemon vinaigrette, fresh radishes, and tender spring vegetables—perfect for easy lunches.
# Components:
→ 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 to 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)
# Preparation Steps:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add sugar snap peas and asparagus to blanch. Drain and rinse under cool water, then set aside.
02 - Place cooked pasta, blanched vegetables, sliced radishes, and baby spinach leaves in a large mixing bowl.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until well emulsified.
04 - Drizzle vinaigrette over pasta and vegetables. Toss gently until evenly coated.
05 - Fold in fresh herbs and cheese, if using. Toss again and adjust seasoning with salt and pepper as needed.
06 - Serve immediately, or refrigerate for up to 2 hours to chill and enhance flavors.
