Spring Greens Pasta in a Lemony White Wine Sauce

Artichokes, Petite Peas, Asparagus and Spinach all tossed with Lemon & Parmesan

Quick, Fresh and Delicious!

Even though we’re bracing for another snow storm this week, today was a beautiful sunny day and with the clocks’ “springing ahead”, the extra hour of daylight gave hope that Spring coming soon.  So it seemed only natural that tonight’s Sunday pasta dish be given a Spring feel.

Inspired by a recipe from Eating Well, this pasta is loaded with Spring veggies and has a light Lemony Wine Sauce for a fresh, delicious dish.

Marinated artichokes and asparagus are sautéed with garlic and white wine while the spaghetti is cooked to al dente.  Then the spaghetti, peas and vegetable broth are added to the saute pan so that the Spaghetti absorbs so much flavor.  Lastly it is all tossed with parmesan, lemon juice, lemon zest and fresh baby spinach.   It comes together quickly for easy and yummy meal.

Scroll down for recipe.


Spring Greens Pasta in a Lemony White Wine Sauce


Spring Greens Pasta in a Lemony White Wine Sauce
Artichokes, Petite Peas, Asparagus, and Spinach tossed with Parmesan and Lemon Juice gives this pasta a fresh, light and delicious flavor. It's a simple dish that comes together quickly for an easy meal.
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 4 servings
  • 1 12 oz box Gluten-free Spaghetti
  • 1 tablespoon Olive oil
  • 3-4 garlic cloves minced
  • ¼ teaspoon crushed red pepper (or more to taste)
  • 1 jar marinated artichokes, drained
  • 1 cup asparagus, cut into 1 inch pieces
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup white wine
  • 1½ - 2 cups vegetable broth
  • 1 cup frozen petite peas
  • 1 tablespoon lemon zest (or approximately 1 lemon)
  • 3 tablespoons fresh lemon juice (or approximately juice of 1 lemon) (use 4 tablespoons if you want it more lemony)
  • ½ -1 cup parmesan cheese, divided and to taste (or Dairy-free Parmesan if Vegan)
  • 4 cups fresh baby spinach
  1. In a large sauce pan, heat olive oil over medium heat. When shimmering (not burning), add garlic and crushed pepper, and saute until just fragrant.
  2. Add artichoke and saute approximately 5 minutes. Add asparagus, salt and pepper and saute an additional minute, Add white wine, bring to a boil and then let the wine simmer off, approximately 5 minutes. (You will no longer smell the wine strongly when it's burned off)
  3. Meanwhile cook spaghetti till al dente, reserve 1 cup of pasta water and drain.
  4. To the sauce pan, add vegetable broth, cooked spaghetti, peas. Stir to combine and simmer a few minutes so spaghetti absorbs some of the broth. Reduce the heat to simmer or off entirely, and add ½ cup - ¾ cup parmesan, lemon juice, lemon zest (reserve some of garnish is desired) and toss together. (Add some of the reserved water or more vegetable broth as needed) Add spinach, stir to combine and serve as soon as spinach wilts.
  5. Top with parmesan and lemon zest to taste.


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