Vegan Pappardelle with Spring Vegetables

This lemon pasta and fresh vegetable dish is quick to make and easy to enjoy.

Serves: 10Prep: 50 minutesCook: 10 minutesTotal: 1 hourDifficulty: Easy


Serves: 10

Ingredients

  • 12 ounces vegan pappardelle pasta
  • 2 teaspoons salt, divided
  • 1⁄2 cup olive oil
  • 4 tablespoons fresh lemon juice
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 4 tablespoons fresh basil, chopped
  • 1 small bunch of radishes, sliced thin
  • 1⁄2 red onion, sliced thin
  • 1 1⁄2 cups snap peas
  • 1 1⁄2 cups asparagus, blanched
  • 1 fennel bulb, sliced thin
  • 2 stalks celery, sliced thin
  • 2 carrots, peeled and sliced thin
  • 1 yellow squash, sliced thin
  • 1 small zucchini, sliced thin
  • 1 red bell pepper, cut into strips
  • 1 cup grape tomatoes
  • 4 tablespoons chives, cut into 1” sticks
  • 4 tablespoons Italian parsley leaves
  • 1 cup microgreens

Directions

  • Bring a medium saucepan with water and 1 teaspoon salt to a boil. Cook the pasta according to package directions. Drain, rinse with cold water until the pasta is cooled and set aside.
  • In a small bowl, whisk together the oil, lemon juice, garlic powder, remaining salt, pepper and basil.
  • Place the pasta, vegetables and herbs into a large bowl. Drizzle the oil and lemon dressing and toss to combine. Arrange salad on a platter or bowl. Garnish with microgreens.
  • Refrigerate leftovers.