Pasta, radishes, and vegetables meet zesty lemon vinaigrette for bright flavor. Ideal for light meals.
# What You'll Need:
→ Pasta
01 - 10 ounces short dried pasta such as fusilli, penne, or farfalle
→ Vegetables
02 - 1 cup sugar snap peas, trimmed and halved
03 - 1 cup asparagus, cut into 1-inch pieces
04 - 5 to 6 radishes, thinly sliced
05 - 1 cup baby spinach leaves
→ Lemon Vinaigrette
06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 teaspoon finely grated lemon zest
09 - 1 teaspoon Dijon mustard
10 - 1 small garlic clove, finely minced
11 - 1/2 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
→ Garnish
13 - 2 tablespoons fresh chives or parsley, finely chopped
14 - 1/4 cup crumbled feta or goat cheese (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. During the last 2 minutes of cooking, add sugar snap peas and asparagus. Drain well and rinse under cool water. Set aside.
02 - In a large mixing bowl, combine cooked pasta, blanched sugar snap peas, asparagus, sliced radishes, and baby spinach leaves.
03 - In a small bowl or jar, whisk together extra-virgin olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and black pepper until fully emulsified.
04 - Pour the lemon vinaigrette over the pasta and vegetables. Toss gently to evenly coat all ingredients.
05 - Add chopped fresh herbs and crumbled cheese, if using. Toss again and adjust seasoning. Serve immediately or refrigerate for up to 2 hours to allow flavors to develop.
