Light and Easy Spring Pasta

grey bowl of Light and Easy Spring Pasta

Loaded with vegetables, a delicious sauce and perfectly al dente noodles, this light and easy Spring pasta is the perfect quick dinner!

Much to my husband’s demise, we really don’t eat a lot of pasta at my house. Sometimes we will eat some stovetop mac and cheese or if we are in a pinch, Annie’s boxed mac (don’t judge), but it’s rare that I go all out to make a rich pasta dish. If I’m being honest, it’s because sometimes pasta can still be a pretty big “trigger” food for me. If i’m not careful in my thoughts, I can easily judge myself or feel guilty for eating pasta. HOWEVER, I’m glad to tell you that I didn’t feel one ounce of guilt while eating this Light And Easy Spring Pasta! Cheers!

45 degree angle of Light and Easy Spring Pasta

So, this spring pasta is loaded with veggies like: fresh garlic, zucchini, burst cherry tomatoes, and raw brussel sprouts (sounds weird but trust me go with it!). The zucchini is juicy and doesn’t get overcooked and mushy like some squash can. It retains a perfect texture and flavor. Meanwhile, you got the cherry tomatoes over here just popping in your mouth with a sweetness that is unmatched in  flavor. Have I told you that last summer was FINALLY the year that my taste buds changed and I like tomatoes now?! Praise be.

cherry tomato close up

Oh, and those raw brussel sprouts on top? Yeah, call me weird but DANG it’s good. They add a perfect amount of crunch with a slight hint of bitterness in the best way that rounds out perfectly when you combine it with all of the other elements of the dish.

shaved brussel sprouts

Now, y’all know I love me some dairy! And I’m not claiming the sauce in this pasta is dairy-free, but it’s definitely not my usual alfredo status. It’s light, refreshing and perfect! The noodles are buttery and melt in your mouth good. The starchy pasta water combined with freshly grated parmesan emulsifies into the most delicious sauce you could ever want!

Top with lemon, more shredded parmesan and red pepper flakes and the dish is a perfect light spring dinner perfect to be paired with a crisp white wine! Let’s get into how to make it!

Ingredients you Need:

  • angel hair pasta
  • block of fresh parmesan (I really recommend you get the fresh stuff and not the stuff in the green plastic can at the grocery store)
  • cherry tomatoes
  • zucchini
  • brussel sprouts
  • garlic
  • butter
  • lemon
  • salt + pepper

How to Make Light and Easy Spring Pasta:

Begin by boiling a big pot of water. Add a large pinch of salt to it, because, as Samin Norsat says in her book Salt Fat Acid Heat, you want the pasta water to be as salty as the sea.

First, it’s best to go ahead and grate your parmesan cheese. You’ll need ⅓ cup. Set this aside. It’s also best to get your brussels ready. Cut off the stems and using a very sharp nice, thinly slice them until they look like shreds. Set these aside as well. Slice your zucchini into fourths aka slice them into a circle, then into a half moon, and then once more. Mince 2 large cloves of garlic.

pan of sauteed zucchini and tomatoes

To a regular skillet, add 1 tbsp of butter on medium heat. Let it melt and then add in your zucchini. Cook for 2-3 minutes, stirring occasionally and then add in tomatoes. Add a dash of salt and pepper for seasoning. Cook for the zucchini and tomatoes for around 2 more minutes and then add in the garlic. Stir around and cook until the garlic is fragrant, about 1 minute. Take off the heat and set aside.

al dente noodles with freshly grated parmesan

Add in your noodles to your boiling water. Boil until al-dente, this shouldn’t take long since the noodles are so thin! It took about 4-5 minutes for me. Once done, save about 1 cup of the pasta water and then drain it otherwise. Remove the zucchini, tomatoes and garlic from the skillet to a plate. Set aside. Add in the pasta noodles directly to the pan. Add about ¼ cup of the starchy pasta water to the sauce as well as ⅓ cup of freshly grated parmesan and lots of cracked black pepper. Using tongs, toss all of this together until it’s luxuriously coated with the sauce. If it’s too dry, add a bit more of the starchy pasta water. 

mixed bowl of Light and Easy Spring Pasta

Now that it’s all coated, add BACK in your vegetables. Add a squeeze of fresh lemon in there. Add a generous helping to a bowl and top with more parm, red pepper flakes and the thinly sliced shredded brussel sprouts!

light and easy spring pasta ready to eat

This pasta dish just truly makes me happy and I hope it does you too! ENJOOOOOY!!!!

Did you enjoy this recipe? Here are some others you might like!

Roasted Garlic Cashew Cream Pasta

Pasta Bolognese

Roasted Spring Veggie Flatbread

Cheesy Pesto Spaghetti Pie

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

5 from 1 vote
Print

Light and Easy Spring Pasta

Loaded with vegetables, a delicious sauce and perfectly al dente noodles, this light and easy Spring pasta is the perfect quick dinner!

Course Main Course
Cuisine American
Keyword easy pasta dish, light pasta dish, spring pasta
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Author Haylie

Ingredients

  • 10 oz angel hair pasta
  • 1 zuchinni, diced into fourths
  • 2 large cloves of garlic, minced
  • 1/3 cup freshly grated parmesan cheese
  • 1 tbsp butter
  • 1 cup cherry tomatoes
  • juice of 1/2 lemon
  • 4 brussel sprouts, thinly shredded
  • salt and pepper for taste
  • red pepper flakes for garnish (optional)

Instructions

  1. Begin by prepping the ingredients. Slice your zucchini into fourths. Mince your garlic. Slice the stem of the brussel sprouts off and thinly slice it into shreds. In addition, shred 1/3 cup of fresh parmesan cheese. Set these items aside. 

  2. Place a large pot of your water for the pasta on the stove-eye. Add a large pinch of salt and let it boil. 

  3. In a regular skillet, add 1 tbsp of butter and place the stove eye on medium heat. Let the butter melt fully and then add in the zucchini. Cook for 2-3 minutes, stirring occasionally and then add in the cherry tomatoes and a large pinch of salt and crack of pepper. Cook for an additional 2 minutes, stirring occasionally. Add in the garlic and cook until the garlic becomes fragrant, about 1 minute. Take off heat and set aside. 

  4. By now, the water should be boiling. Add in your pasta and cook until al-dente, which should be about 4-5 minutes with angel hair pasta. Before draining, save about 1 cup of your pasta water. Drain the remaining pasta using a colander. 

  5. Move the zucchini, tomatoes and garlic from the pan to a plate. Directly to the same pan, add in your pasta noodles as well as about 1/4 cup of the starchy pasta water, parmesan cheese, and a a good amount of cracked black pepper. Using tongs, toss together until it's a luxurious sauce that coats the noodles. If too dry, add more of your pasta water. 

  6. To the pasta, add back in your vegetables as well as a juice of 1/2 a lemon.

  7. Place a generous helping in a bowl and top with the shredded brussel sprouts, more parmesan and if desired for a spicy kick, red pepper flakes. Enjoy warm or cold! 

12 comments / Add your comment below

  1. 5 stars
    We LOVE pasta in our home…ain’t no low carb diets around here, lol!! Love all the veggies goin’ on and the chili flakes and especially the shredded brussels sprouts – great idea! This would definitely make me super happy too 🙂 Happy (almost) Friday, Haylie!!

    1. LOL! It’s rare that we do low-carb in our house either! I figured you would love the chili flakes on top for that extra spice! Hope you have an awesome day, Dawn! 🙂

  2. 5 stars
    I don’t often eat pasta, but I can see myself enjoying this one! It looks so light and springish! I’m all about getting my veggies in, so I love that you loaded this one up. And you’ve intrigued me with the raw shaved brussels on top. I’ll have to try that! Happy weekend Haylie!

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