Spring Greens Pasta in a Lemony White Wine Sauce

This gluten-free and vegetarian pastacomes together quickly for an easy and delicious meal has all the Spring feels.

Spring Greens Pasta in a Lemony White Wine Sauce

Light, Bright, Fresh-tasting and Delish!

With Spring just around the corner, I wanted to lighten up the flavor of this week’s Sunday sauce and this dish has all the Spring feels.

And this fresh tasting gluten-free and vegetarian pasta comes together quickly for an easy and delicious meal! It’s simply Gluten-free spaghetti, asparagus, petite peas, marinated artichokes, fresh baby spinach and fresh Parmesan in a light Lemony White Wine Sauce.

This is all you need: White wine, Lemon Juice and Lemon Zest, garlic, crushed red pepper (optional but recommended), vegetable broth, marinated artichokes, frozen petite peas, fresh asparagus, fresh baby spinach, Parmesan, salt, pepper and your favorite gluten-free spaghetti.

Here we used Barilla gluten-free spaghetti because is it what we had in the house.  You can read more about our favorite gluten-free pasta brands.

This dish comes together really quickly so I recommend having everything chopped and measured out before you start.

The first thing is to quickly blanch the asparagus… I like to set the big pot of pasta water to boil, then before cooking the pasta, drop in the cut asparagus for a minute or two to get them tender and bright green. Then I scoop them out using a slotted spoon and place them in a strainer.  Rather than immersing them in ice water as is traditional for blanching, I run the strainer under cold water and it works well!

Then start the sauce  — simmering the garlic, a pinch of crush red pepper, white wine and vegetable broth while the pasta cooks.  Just before taking the pasta out, add the artichokes, asparagus and peas and simmer. And reserve a cup of pasta water to add to the sauce as needed.

Then add the cooked pasta (very al dente because it will cook an additional few minutes with the sauce) to the sauce.

Add the lemon juice, lemon zest and Parmesan and stir to combine.  The spaghetti absorbs so much flavor.  You can add reserved pasta water at any time to make the sauce a consistency you prefer. Lastly add in the fresh baby spinach and toss until the spinach starts to wilt.   It comes together quickly for easy and yummy meal.

Hope you enjoy it as much as we do!

Inspired by a recipe from Eating Well

Scroll down for recipe and leave a comment if you try.

 

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Recipe

Spring Greens Pasta in a Lemony White Wine Sauce
 
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This fresh tasting gluten-free and vegetarian pasta comes together quickly for an easy and delicious meal that tastes like Spring! Gluten-free spaghetti, asparagus, petite peas, marinated artichokes, fresh baby spinach and fresh Parmesan in a Lemony White Wine Sauce.
Author:
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegetarian
Serves: 4 servings
Ingredients
  • 1 12 oz box Gluten-free Spaghetti
  • 2-3 tablespoons Olive oil
  • 3-4 garlic cloves minced
  • ¼ teaspoon crushed red pepper (or more to taste)
  • 1 12 oz jar marinated artichokes or approximately 1 heaping cup.
  • 1½ cups 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 -4 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
  • fresh parsley for garnish.
Instructions
Bring a large pot of salted water to a boil
  1. I tend to not use a ton of salt and only use about ½ teaspoon, feel free to add more to taste
  2. You will use the same pot of water to blanch asparagus and cook pasta
Blanch Asparagus
  1. Add Asparagus to the boiling water and cook for 1-2 minutes until color brightens.
  2. Reduce heat and using a slotted spoon, remove asparagus from boiling water and place in a strainer. (Do not drainer water; use the same water to cook the pasta)
  3. Run cold water over strainer with asparagus to stop broccoli from cooking.
  4. Set asparagus aside
After aspargus is blanched and just before you add the pasta, start sauce
  1. In a large, deep saute pan, heat 2 tablespoons olive oil over medium-high heat.
  2. Add garlic and sauté for a minute or two or until just fragrant.
  3. Add white wine and let simmer for 1 minute.
  4. Add vegetable broth. Stir to combine and let vegetable/ wine mixture simmer for 7-10 minutes
Cook pasta
  1. While sauce simmers, add pasta to boiling water and cook until al dente, generally on the low end of the recommended cooking time on the pasta package.
  2. Reserve ½ cup of the pasta water before draining into colander.
Back to the sauce,
  1. After simmering wine and veggie broth for approximately 7-10 minutes, add artichokes, blanched asparagus, and frozen peas, and cook over medium heat for 1-2 minutes to warm.
  2. Add cooked pasta, 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) Stir to combine and simmer a minute or two so spaghetti absorbs some of the broth. Add spinach, stir to combine. Dish is ready as soon as spinach wilts.
  3. Top with Parmesan and lemon zest to taste. Serve and enjoy!

 

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Spring Greens Pasta in a Lemony White Wine Sauce
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