Spring Garden Pasta with Lemon-Herb Vinaigrette

Shopping List:

• Produce:

  • Arugula

  • Fresh basil

  • Fresh parsley

  • Spinach

  • Cherry tomatoes

  • Lemon

  • Garlic

• Pasta: Your favorite type (whole wheat or gluten-free varieties work well). Penne, farfalle, or rotini are good options.

• Pantry Staples:

  • Olive Oil

  • White wine vinegar

  • Salt and pepper

  • Dried oregano (optional)

  • Parmesan cheese (optional, for topping)

Ingredients:

• 12 oz. pasta

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 4 cups baby spinach

• 2 cups arugula

• ½ cup fresh basil, roughly chopped

• ¼ cup fresh parsley, roughly chopped

Lemon-Herb Vinaigrette:

• ¼ cup olive oil

• 2 tablespoons lemon juice (from 1 lemon)

• 1 tablespoon white wine vinegar

• 1 teaspoon minced garlic

• ½ teaspoon dried oregano (optional)

• Salt and pepper to taste

Preparation Instructions:

1. Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

2. Make the vinaigrette: Whisk together olive oil, lemon juice, vinegar, garlic, oregano (if using), salt, and pepper in a small bowl.

3. Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds, until fragrant. Toss in cherry tomatoes and cook until they start to soften, about 2 minutes. Add spinach and arugula and cook until just wilted.

4. Assemble: Combine cooked pasta, sautéed vegetables, fresh basil, and parsley in a large bowl. Pour lemon vinaigrette over the top and toss to coat evenly.

5. Serve: Top with freshly grated Parmesan cheese (if desired) and enjoy immediately!

Tips:

• Seasonal Swaps: Customize with other seasonal vegetables like asparagus, bell peppers, or zucchini.

• Protein boost: Add grilled chicken, shrimp, or chickpeas for an extra protein punch.

• Make it ahead: You can prepare the vinaigrette and chop the vegetables in advance for easy weeknight assembly.