This lemon pasta is one of my favorites for spring and summer dinners and backyard barbecues: asparagus, sugar snap peas and corn mixed with frilly pasta that holds the luscious lemon-parmesan vinaigrette, with lots of fresh basil and cracked pepper sprinkled on top. Scrumptious!
There are those times of year when the vegetables in the store call out to me and dictate what I cook. When I see beautiful ears of fresh corn or gorgeous green asparagus, they practically jump into my cart. Then I start imagining a pasta dish with lots of lemon and basil and fresh grated parmigiana Reggiano....
Here's what this lemony pasta primavera is about: the sweetness and crunch of the crisp-tender vegetables mixed with frilly pasta in a luscious lemony sauce. It's like a beautiful sunny day in a bowl!
This lemony pasta makes a great vegetarian main course. Serve it with a tomato salad, tricolore salad, or an arugula salad with cherry tomatoes, for color and flavor contrast. It also works well as a side dish with anything grilled. I've made it twice in the past week - once with grilled salmon steaks and again yesterday - for Father's Day - with pulled pork sandwiches and spicy grilled chicken.
If you're having a crowd, you can easily double the recipe. It's delicious served hot or at room temp as a pasta salad. I hope you enjoy this as much as I do!
Here's the recipe for Lemony Pasta with Summer Vegetables. If you try this recipe I hope you'll come back to leave a comment and a rating. I'd love to know what you think.Print