Grab what you need for this Pasta Verde with Lemon-Basil Vinaigrette and share with me in the experience of this fast and fresh spring-inspired dish. You’ll be glad you did!
I literally ran through the produce section grabbing as many green things as I could that would fit in my hand basket as the skies were ominous and I still needed to get a jog in.
Don’t you just love recipes that give you choices? What I’ve included in this dish can easily be adapted.
That is my favorite kind of cooking, especially when I’m in a hurry.
I grabbed asparagus, green beans, basil, scallions and leeks.
I could have just as easily grabbed spinach, snap peas, mint and zucchini. I didn’t this time, but you could.
See where I’m going here…
- Versatile.
- Flexible.
- Adaptable.
I think these qualities matter in a pasta dish. Don’t you?
I’d like to tell you that the entire dish, other than the penne, is made with green ingredients, but I’d be lying. I’ve included lemon and crumbled feta in my vinaigrette. They add a bright and tangy flavor that I couldn’t resist.
And again…I could have used parsley rather than basil and ricotta salata rather than feta. (Never gets old!)
Okay…here’s another. You can serve this warm, room temperature or cold.
It’s wonderful as a main dish but just as spectacular as a cold salad.
And with all the picnics and barbecues coming up – this is sure to please any hungry crowd.
Even the pickiest of eaters will find nothing wrong with this dish…
- Begin by heating the green beans in olive oil in a sauté pan then add the sliced leek and chopped garlic to the same pan.
- Cook until the leeks and garlic just begin to soften.
- Roast the asparagus with a glug or two of olive oil and a sprinkle of kosher salt and black pepper for about ten minutes or until fork tender.
- While the asparagus is roasting, boil the pasta until al dente, about 10 minutes.
- Lastly, combine the fresh vegetable flavors of spring with your penne and vinaigrette and you’ve got yourself a meal.
It’s time to eat!
Buon Appetito!
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Pasta Verde with Lemon-Basil Vinaigrette
- Category: Dinner
Description
Grab what you need for this Pasta Verde with Lemon-Basil Vinaigrette and share with me in the experience of this fast and fresh spring-inspired dish.
Ingredients
- Pasta
- 3 Tbsp. olive oil, divided
- 9 oz. fresh green beans, trimmed and cut in bite-sized pieces
- 1 cup sliced leeks
- 1 heaping Tbsp. chopped garlic
- 12 oz. asparagus, trimmed
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 8 oz. dry penne pasta
- 1/3 cup fresh basil leaves, chopped
- Vinaigrette
- 5 Tbsp. olive oil
- 5 Tbsp. fresh lemon juice
- 1/2 cup packed fresh basil leaves, chopped
- 1 tsp. kosher salt
- 1/2 cup crumbled feta
Instructions
- Preheat oven to 425 degrees F and ready a pot of water on the stove for the pasta.
- In a large sauté pan, over medium heat, heat 1 Tbsp. oil and add the green beans. Heat through, 2 – 3 minutes.
- Add the leek and garlic and cook until they begin to soften. Remove from heat and set aside.
- On a baking sheet, toss asparagus with 2 Tbsp. oil, salt and pepper.
- Roast asparagus in oven until fork-tender, about 10 minutes.
- Cook penne in boiling water for 10 – 11 minutes, drain.
- In a large bowl, combine the penne with asparagus and bean mixture.
- For the vinaigrette, whisk together the olive oil, lemon juice, basil, and salt.
- Add feta and stir until just combined, then season with more salt and pepper to taste.
- Toss vinaigrette with pasta mixture, add more fresh basil to the dish before serving.
- Serve warm or at room temperature.
Ciao!
This dish is as beautiful as it is delicious!
Thank you, Sweeta! xo
That looks like a bowl of springtime goodness.
It sure is!! Thank you, Karen!
I’m all about versatility and definitely all about the greens! This pasta dish is perfect for spring!
The more green the better! Thanks, Leanne!
I love spring pasta dishes, and this one looks amazing!
Thank you, Kevin!
I just love versatile dishes like this one Annie. And I’m never, ever one to pass up pasta. Will definitely be trying. Again and again!
Pass up pasta? Never! Thanks, friend! 🙂
I love (loveloveLOVE) the addition of feta. Pasta, feta, and veggies–what more could I ask for? Just a fork :). This looks delicious, Annie!
One fork comin’ right up!! Thanks, friend!
I love asparagus season, and this looks like the perfect dinner to make with all the garden fresh asparagus we’ve been getting lately!
Oh yessss, we love it, too! Whether wrapped, roasted or tossed – it’s always a hit! 🙂
All this green certainly makes this pasta even more endearing to me! Also, I love how it can be adapted for all seasons depending on what greens are available to you. The perfect versatile weeknight meal!
I love that, too…so adaptable! Thanks, Joanne!
I’m just seeing this now and would be verde with envy…but as coincidence would have it, my mom made pasta primavera yesterday, and we’ve got leftovers to enjoy today. I love your take on it, with the lemon basil vinaigrette, and will have to investigate further when I’m craving this! I’m so happy your son is home to enjoy your fabulous cooking, Annie.
Thanks, Andrea! It’s so fun to have Nick home! Oh yes… Try the vinaigrette, I think you’ll enjoy it!
What a beautiful meal, Annie! perfect for summer dinner!
It has summer written all over it! Thanks, dear!
Absolutely the perfect dinner for right now! I love a good pasta like this 🙂
Thanks, Katrina!! 🙂
The best pastas come out of a trip through the produce aisle! You made a heckuva dish, Annie! This looks fresh and amazing!
They sure do!! Thanks, Mir!! 🙂
Yum! I love feta and pasta. This would be a great dish on a busy weekday. 🙂
Perfect for Meatless Monday! Thanks, Erin!
I love this spring pasta! I have all of the ingredients in my fridge to make this too!
Ooooo – enjoy, my friend! Thanks, Ashley!