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Overhead view of lemon garlic pasta in a skillet on a dark surface.

Lemon Garlic Pasta with Peas and Asparagus

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Vegan


Lemon Garlic Pasta with Peas and Asparagus is fresh and simple, loaded with garlic, lemon and fresh dill. It’s the perfect dish to prepare for a dinner party, date night or a lazy summer evening. And it’s vegetarian, vegan and gluten-free.


  • 2 cups fresh peas
  • 16 spears fresh asparagus, halved with ends trimmed
  • 1 package (227 grams) spaghetti (gluten-free, vegan)
  • 2 tablespoons extra virgin olive olive
  • 4 cloves garlic, minced
  • 2 cups button mushrooms, whole
  • 2 cups grape tomatoes, whole
  • 1/2 lemon, juiced and zested
  • 1 tbsp fresh dill, chopped
  • 1/4 teaspoon kosher salt
  • Additional salt, pepper and lemon juice to taste


  1. Blanch the peas and asparagus: Bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with cold water and lots of ice. Add the peas and asparagus to the boiling water and cook for 2-3 minutes, or until tender. Drain and quickly plunge into the ice bath. When the asparagus and peas have fully cooled, drain the water and set aside.
  2. Cook the pasta: Bring a large pot of water to a boil (use the same pot you cooked the peas and asparagus in) and cook the pasta according to package instructions.
  3. Sauté the garlic and vegetables: While the pasta is cooking, pre-heat the oil in a large skillet and add the garlic. Cook on medium heat for for 3-4 minutes, or until the garlic is fragrant and browned. Stir constantly so it doesn’t burn. Add in the mushrooms and tomatoes and stir around until they are coated in oil and garlic. Add in the peas, asparagus, lemon juice and zest, dill and salt. Stir until combined. Cover and let simmer on low heat for 4-5 minutes, or until the mushrooms and tomatoes have softened slightly and the peas and asparagus are heated through. Do not overcook as the vegetables will get too soft.
  4. Assemble: Add the cooked pasta to the skillet of veggies and mix together. Add a dash of salt and pepper to taste, and another splash of lemon juice, and serve.


  1. To keep this recipe vegan and gluten-free, be sure to use vegan, gluten-free pasta.
  2. If you can’t find fresh peas, frozen peas work too. Just cook them with the asparagus for the same amount to time, and plunge them in the ice bath.
  3. This dish is garlicky. If you prefer it a little less garlicky, just cut back on the cloves you add.
  4. If you can’t find fresh dill, you can use dried dill. Just reduce the amount to 1 teaspoon.

Keywords: asparagus pasta, spring pasta