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–+ servings
250ml Zest Harmony Infused Olive Oil Blend – vibrant citrus infusion
Garden Infuzions

Spring Vegetable Pasta Tossed in Zest Harmony Olive Oil Blend

Bright spring vegetables, tender pasta, and a lively citrus-herb finish come together in a fresh, colorful bowl that feels easy, cheerful, and full of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Side Dish
Cuisine: Fusion Cuisine, Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces short pasta such as fusilli or penne
  • 2 tablespoons kosher salt for the pasta water
  • 2 tablespoons Zest Harmony Infused Olive Oil Blend
  • 1 medium shallot finely sliced
  • 2 cloves garlic minced
  • 1 cup asparagus cut into 1-inch pieces
  • 1 medium zucchini halved lengthwise and sliced
  • 1 cup shelled peas fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1/4 cup reserved pasta water as needed

Equipment

  • 1 Large pot For boiling the pasta
  • 1 Colander For draining the pasta
  • 1 Large skillet For sautéing the vegetables and tossing the pasta
  • 1 Wooden spoon For stirring and tossing
  • 1 set Measuring cups For pasta water, cheese, and vegetables
  • 1 Chef’s knife For slicing vegetables
  • 1 Cutting board For prep

Method
 

Instructions
  1. Bring a large pot of water to a boil, add the kosher salt, and cook the pasta until al dente according to the package directions.
  2. Before draining, reserve 1/4 cup of the pasta water, then drain the pasta and set it aside.
  3. Warm the Zest Harmony Infused Olive Oil Blend in a large skillet over medium heat.
  4. Add the shallot and cook for 2 minutes, stirring often, until softened.
  5. Add the garlic, asparagus, and zucchini, then sauté for 3 to 4 minutes until the vegetables turn crisp-tender.
  6. Stir in the peas, cherry tomatoes, black pepper, and red pepper flakes, and cook for 1 to 2 minutes more until the tomatoes begin to soften.
  7. Add the drained pasta to the skillet and toss well to coat everything in the oil and vegetable juices.
  8. Sprinkle in the Parmesan cheese, parsley, and lemon juice, then toss again.
  9. Add a splash of reserved pasta water if needed to loosen the mixture and help the sauce cling to the noodles.
  10. Taste and adjust with a little more salt or pepper if needed, then serve right away.

Notes

Use the freshest spring vegetables you can find for the brightest flavor and color. The pasta should stay lightly coated, not heavy, so add the reserved pasta water gradually. For a vegetarian version, this recipe already works as written; for extra richness, finish with a little more Parmesan at the table.

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