This Broccoli Asparagus Pasta is a quick and easy veggie-forward meal. The dish has bright flavor from lemon juice and spring veggies. Use a bean-based pasta for some extra protein and have this dish on the table in 25 minutes!
When I think about spring recipes, asparagus is the first food that comes to mind. You can usually purchase asparagus year round, but asparagus is in season during the spring. So, the late spring months are a great time to enjoy asparagus at their peak.
Broccoli is also still in season during the spring. And broccolini (if you want to use it) is in season during the spring and summer.
So this dish is perfect to make in the springtime and take advantage of the freshest available produce!
That said, you can definitely make this Broccoli Asparagus Pasta anytime.
The entire dish is ready in under 30 minutes. It make a great quick and easy weeknight dinner.
You can use a bean-based pasta for some extra protein or add some easy tofu or tempeh to up the protein content for a full meal.
Step 1. Cook pasta according to the package directions. Reserve 1/4 cup of the pasta water. Drain and rinse well.
Step 2. In a large skillet, sauté the onion, broccolini, and asparagus for 5-7 minutes, until starting to soften. Cover with a lid to help the veggies cook.
Step 3. Turn off the heat and add the cooked pasta, garlic, lemon juice, tahini, salt, and pepper. Stir to coat the vegetables. Add a splash of pasta water to create a sauce.
Step 4. Serve and season with red pepper flakes. Enjoy!
Broccoli and broccolini are similar in flavor, and can easily be interchanged in most recipes. But they do have a few differences.
Broccoli has a thick stalk and large florets on top. When cooking broccoli, you can eat both the stalk and florets. Just slice off the outer layer of the stalk, which is a bit tougher. Then chop into pieces and throw them in the dish with the florets.
Broccolini has smaller florets and longer stalks than broccoli. It also has some leaves. And, you can eat the entire thing! No need to chop off any tough skin or discard the leaves. Just throw it all in!
I used linguine pasta to complement the length of the asparagus and broccolini.
Longer pasta types like spaghetti or fettuccini will work best in this dish.
Yes! Feel free to add your favorite veggies. Most veggies will cook more quickly than broccoli and asparagus. So just be aware of cook times.
This pasta will last in the fridge for up to a week. Store in an air-tight container.
Feel free to reheat in the microwave or quickly heat on the stove. You can add a splash of water to help re-hydrate the sauce.
Thank you God for the nutrients and flavors in this meal. We are grateful that You give us food to nourish our bodies. Amen.
Want more plant-based pasta dishes? Here's what you should try next:
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This Broccoli Asparagus Pasta is a quick and easy veggie-forward meal. The dish has bright flavor from lemon juice and spring veggies. Use a bean-based pasta for some extra protein and have this dish on the table in 25 minutes!
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