Bright, fresh, and bursting with flavor, this Spring Green Lemon & Basil Pasta is a celebration of seasonal ingredients. Tender pasta is tossed with vibrant greens, zesty lemon, and fragrant basil, creating a dish that’s as refreshing as it is satisfying. The creamy sauce clings perfectly to each bite, while the citrusy tang adds a lively kick. Ready in just 30 minutes, it’s a quick yet elegant meal that feels like a breath of spring on your plate.

Every forkful offers a delightful mix of textures—silky pasta, crisp greens, and a hint of nutty Parmesan. The aromatic basil and bright lemon elevate the dish, making it a perfect balance of light and indulgent. Whether you’re cooking for a weeknight dinner or a special occasion, this pasta brings a touch of sunshine to your table. It’s a simple recipe that delivers big on flavor and leaves you feeling refreshed and nourished.

Fresh & Zesty Ingredients

½ pound pasta (whole wheat or your favorite type, homemade or store-bought)
¼ cup, plus 1 tablespoon olive oil (divided use)
1 shallot, finely chopped
1 garlic clove, minced
Splash of white wine (1-2 tablespoons, optional)
1 cup chopped asparagus (thin spears, tender parts only)
½ cup peas (frozen works too)
1-2 cups spinach, roughly chopped
Small handful of basil (about ¼ cup), chopped
Juice and zest of 1 lemon
Pinches of salt and pepper
Pinch of red pepper flakes (optional)
Grated parmesan or pecorino cheese (optional, for topping)

Step-by-Step Instructions

Make the lemon oil: In a small bowl, combine ¼ cup olive oil with the zest of the lemon. Set aside.
Cook the pasta: Boil pasta until just short of al dente. Drain, reserving some pasta water for later.
Sauté the aromatics: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add shallot and garlic, cooking until shallot is translucent (1-2 minutes). Be careful not to burn the garlic.
Add wine (optional): Pour in a splash of white wine, if using, and let it simmer for 30 seconds.
Cook the veggies: Add asparagus, peas, lemon juice, salt, and pepper. Toss to combine and cook for 2 minutes until asparagus is tender but still crisp and peas are warmed through.
Combine pasta and veggies: Add the cooked pasta to the skillet and toss to coat everything evenly.
Wilt the spinach: Turn off the heat and toss in the spinach, letting the residual heat wilt it.
Add lemon oil: Strain the zest out of the reserved lemon oil (or leave it in for extra lemon flavor). Pour the oil over the pasta and toss again. Add reserved pasta water if needed to reach your desired consistency.
Finish with basil: Toss in the chopped basil and give everything a final mix.
Adjust seasonings: Taste and add more salt, pepper, or lemon juice if needed.
Serve: Top with grated cheese and a pinch of red pepper flakes, if desired. Enjoy!

Perfect Pairings: Serving Suggestions

This Spring Green Lemon & Basil Pasta shines as a light main dish, but it also pairs beautifully with grilled chicken or shrimp for added protein. Serve it alongside a crisp green salad or a slice of crusty bread to soak up the lemony oil. For a refreshing drink pairing, try a glass of chilled Sauvignon Blanc or sparkling water with a twist of lemon.

Quick Swaps: Recipe Variations

Feel free to customize this dish to suit your taste or pantry! Swap asparagus for broccoli florets or green beans, and use kale instead of spinach for a heartier green. If you’re out of fresh basil, try parsley or mint for a fresh twist. For a creamier texture, stir in a tablespoon of mascarpone or cream cheese at the end.

Time-Saving Tips for Busy Cooks

To save time, prep your veggies and zest the lemon ahead of time. Use pre-minced garlic or frozen chopped shallots for convenience. If you’re skipping the wine, a splash of vegetable broth works just as well. For a one-pot version, cook the pasta directly in the skillet with extra water, then add the veggies and sauce ingredients.

Storage & Reheating Made Easy

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or olive oil to a skillet and warm gently over medium heat, stirring occasionally. Avoid microwaving, as it can make the pasta dry. For best results, enjoy fresh!

Equipment You’ll Love

A large skillet or sauté pan is essential for tossing everything together. A microplane or fine grater makes zesting the lemon a breeze, and a pasta pot with a built-in strainer simplifies draining. If you’re making lemon oil, a small fine-mesh strainer helps remove the zest easily.