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Spring Lemon Garlic Spaghetti With Asparagus

Load up your bowls with a lemony-garlic, springtime spaghetti with asparagus. Made with just 10 plant-based ingredients and done in 15 minutes.

Springtime spaghetti pasta with asparagus and tomatoes
by Aly Michell Dated: March 29, 2021 Last Modified: August 28, 2023 2 Comments
389 shares
(This post may have affiliate links. Please see my disclosure.)
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  • Springtime Spaghetti Ingredients
  • Spring Lemon Garlic Spaghetti With Asparagus

The sun is finally out, the air is finally warmer, and the birds came back from their winter trip. Spring is here and it’s been a while since I’ve had a refreshing bowl of springtime spaghetti. 

I've been making several spring-appropriate recipes including spring vegetable fried rice and spring vegetable soup to celebrate the season. A springtime spaghetti just made sense.

I wanted to keep things simple and energizing, so I used ingredients including light-and-thin spaghetti, freshly squeezed lemon juice, lemon zest, and tomatoes. 

I’ve used both cherry and grape tomatoes in this springtime spaghetti recipe before and they are both suitable. However, if you prefer a sweeter and juicier tomato, I recommend using cherry tomatoes. Grape tomatoes have a thicker flesh and are more tart. 

I also opted for thin, whole-wheat spaghetti to emphasize the flavors from the other ingredients. Feel free to go for your favorite pasta. Other pasta types that do well in this recipe include farfalle and penne. 

Gluten-free pasta works, too. 

It’s the perfect quick and easy weeknight or weekday dinner meal that takes minutes to whip up, this is the recipe you should make! 

Springtime Spaghetti Ingredients

Uncooked spaghetti, whole lemon, garlic cloves, vegan butter, asparagus, and tomatoes on a plate
  • Thin Spaghetti - I chose whole wheat thin spaghetti to emphasize the other ingredients in this recipe. Also, to keep this dish relatively light.
  • Vegan Butter - I always use plant-based Melt Organic butter. It's soft, creamy, and has a mild flavor. It's my favorite vegan butter brand, but choose what you enjoy and have access to. If you opt-out of vegan butter, olive oil works too.
  • Asparagus - A spring-appropriate vegetable! Be sure to snap off their woody stems, give them a rinse, and chop them up. Both thin and thick asparagus work for this dish - just depends on what you prefer.
  • Grape Tomatoes - Tomatoes will give a pop of color, juiciness, and flavor to the dish. Choose either grape or cherry tomatoes.
  • Garlic - To my garlic fans: you're going to love this recipe! We're not holding back on the garlic.
  • Lemon Zest - A pick-me-up boost of flavor. Lemon zest is a great way to amplify the lemony flavor profile of this dish.
  • Lemon Juice - Go for freshly squeezed!
  • Parsley - Optional, but parsley adds a nice flavor and color to the dish. sa

If you loved this recipe, check out these:

  • Vegan mac and cheese
  • Creamy pesto gnocchi
  • Spaghetti Sauce
Bowl of spaghetti mixed with asparagus and tomatoes
Springtime spaghetti pasta with asparagus and tomatoes

Spring Lemon Garlic Spaghetti With Asparagus

Aly Michell
Welcome in spring with a bowl of refreshing lemon-garlic, vegan springtime spaghetti with asparagus and tomatoes. Made in just minutes!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, Dinner, Lunch
Cuisine American, Italian, Vegetarian
Servings 4
Calories 274 kcal

Ingredients
  

  • 8 ounces thin spaghetti
  • 2 tablespoon vegan butter (reserve 1 tablespoon for instructions #3)
  • 1 cup asparagus (trimmed, ends removed, chopped)
  • 1 cup grape or cherry tomatoes halved
  • Salt
  • 6 cloves of garlic crushed
  • Lemon zest
  • 3 tablespoons lemon juice
  • Chopped parsley to garnish, optional

Instructions
 

  • Cook the spaghetti according to the package’s instructions in a pot of salted water. Drain and set aside.
  • In a skillet over medium heat, add butter. Next, add the asparagus, tomatoes, and a pinch of salt. Cook for 4-5 minutes. Add the garlic. Cook and for an additional 30 seconds.
  • Add spaghetti, lemon zest, lemon juice, and butter. Toss all together until butter has melted.
  • Remove from heat and garnish with parsley (optional).

Notes

  1. Either grape or cherry tomatoes work for this. However, keep in mind their textures and flavors differ. Grape tomatoes have thicker flesh, more tart, and less sweet. On the other hand, cherry tomatoes are juicer and sweeter. I used grape tomatoes, but cherry tomatoes work really great in this recipe!
  2. I used asparagus that came with their woody ends/stalks chopped off. However, be sure to remove their ends and trim them prior to introducing them into the recipe.

Nutrition

Serving: 1-ServingCalories: 274kcalCarbohydrates: 47gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 54mgPotassium: 307mgFiber: 3gSugar: 3gVitamin A: 704IUVitamin C: 16mgCalcium: 33mgIron: 2mg
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389 shares
Category: All, Dinner, Entrees, Lunch, Spring

About Aly Michell

Previous Post:Vegan chipotles sofritas in a cast-iron skillet served with black beans, cilantro-lime rice, and tortillas.20-Minute Easy Copycat Chipotle Sofritas
Next Post:Spring Vegetable Soup With AsparagusSpringtime soup with mushrooms, asparagus, peas, and carrots

Reader Interactions

Comments

  1. Hannah

    March 08, 2024 at 10:48 am

    5 stars
    I really enjoyed this recipe! It came together so easily. I don't even love asparagus,but I loved this. It is garlic heavy so I might experiment with a few less cloves next time, but it was definitely spectacular just as its written!

    Reply
    • Aly Michell

      March 11, 2024 at 11:16 am

      Hey Hannah! Thank you for trying out the recipe - I am glad you enjoyed it! Definitely a great spring recipe!

      Reply
5 from 4 votes (3 ratings without comment)

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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