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Mafalde Pasta w/ Green Vegetables & Lemon

November 5, 2010

Mafalde w/ Green Veg & Lemon

There is an abundance of lovely fresh green vegetables around at the moment, including my absolute favourite, asparagus. My beautiful sister cooks a deliciously simple asparagus spaghetti with lemon and cream and I just love a good simple vegetable pasta, so decide to try something similar.

For this easy pasta recipe I combine asparagus, zucchini and peas with a little chilli, garlic, herbs and a nice amount of lemon for a fresh, light and tasty vegetarian pasta dish. You could certainly try a variation of vegetables including, squash, broccoli, eggplant, green beans or even rocket and baby spinach. I used a mini lasagne pasta, mafalde, but any similar pasta like a penne or macaroni would work just as well.

This is a very colourful and satisfying dish, great for a lunch when entertaining or a light evening meal. Cam topped the pasta with crumbled vegetarian feta, for a non-vegan version, so you could do the same if you enjoy a little cheese. Quick to prepare and full of tasty and healthy ingredients, this vegetarian pasta is spot on! Enjoy!

Mafalde Pasta w/ Green Vegetables & Lemon

Preparation time: 25mins // Serves 4

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  • 250g (9 oz) pasta (mafalde, penne, macaroni or similar)
  • 225g (8 oz) asparagus
  • 225g (8 oz) zucchini
  • 2 good tbs olive oil
  • 1 red chilli, finely minced (optional)
  • 2 garlic cloves, finely minced
  • 2 cups peas (fresh or frozen)
  • 1 big juicy lemon, zest & juice (you’ll need about 2tbs of lemon zest and ¼ cup of lemon juice)
  • 1 tbs fresh mint, roughly chopped
  • 2 tbs fresh parsley, roughly chopped
  • ¼ cup vegetarian feta (optional)

Cook the pasta to the packet instruction in plenty of rapidly boiling water, strain and set aside.

Meanwhile prepare the asparagus by snapping off the woody ends, slice in half lengthways and then slice into thin strips. Slice the zucchini into thin rounds.

Heat the olive oil in a good heavy-based frypan, add the garlic and chilli and cook over a medium heat for 1 minute.

Add the asparagus and zucchini and toss, cooking over a medium-high heat for 4-5 minutes, allowing the vegetables to brown a little.

Add the cooked pasta, peas, lemon zest and juice and fresh herbs. Toss over a medium heat to combine well and warm through the pasta, season with a little ground sea salt and fresh cracked pepper to taste.

If serving with the feta toss this through just before serving.

Enjoy this simple vegetable pasta as a great hearty lunch of light evening meal. Also good the next day as a cold pasta salad in your lunchbox :)

Mafalde w/ Green Veg & Lemon

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  • Jennifer November 5, 2010 at 7:53 pm

    We obviously share similar tastes as I made something similar recently! Looks delicious, as all of your dishes do. I love the addition of chilli and peas. I also like the idea of adding feta too. Will have to try those alternatives.

  • jessiebean November 5, 2010 at 8:59 pm

    A similar dish is a staple here, garlic (or garlic tops) chillies, finely chopped leafy greens (inlcuding parsley) gently fried in olive oil, tossed with capers and parmesan cheese. my little boys love it as much as I do- as long as I use spaghetti- I like it with any pasta!

  • Stella November 6, 2010 at 11:34 am

    This pasta looks very delicious and tempting, but I really just came by to say ‘Happy Vegan Month of Food’-saw you on Finding Vegan;-)

  • chow vegan November 8, 2010 at 6:35 am

    Beautiful looking pasta dish with some of my favorite ingredients! :-)

  • Soma November 9, 2010 at 9:36 am

    I make a lemon mint pasta and love it. Yours have some of my favorite things in it. I am going to do mine with asparagus next time.

  • Jen November 9, 2010 at 2:37 pm

    YUM. Fresh, green and delicious!!

  • Sara November 9, 2010 at 5:01 pm

    So my fiancé and I tried the dish for dinner tonight. We used macaroni since it was the pasta we had in the pantry. I also used butter instead of olive oil because it was one of the conditions my fiancé had to trying a veggie dinner. It was really delicious. I don’t know if he had read the rest of your post while I was chopping ingredients but he suggested while we were eating that it would be a great cold pasta salad. I think we’ll try it like that with the leftovers and add some Italian dressing. I really love pasta but sometimes I get tired of having to use tomato or Alfredo sauce and this is a great alternative! I being cooking this one again…maybe add some broccoli.

  • Trudy (veggie num num) November 10, 2010 at 8:40 am

    Hi Jennifer, love the look of your risoni recipe with asparagus and lemon, delicious! It must be the warmer weather, just asking for fresh, light summery pasta dishes :)

    jessiebean that pasta sound delicious, capers are so good and with lots of leafy greens, yum! Thank you for your comment!

    Hi Stella, Happy Vegan MoFo!!

    Thank you Chow Vegan!

    Hi Soma, mint & lemon are so good with pasta!!

    Thanks Jen!

    Hi Sara!! Thanks kindly for the wonderful feedback, I love hearing from those who have tried the recipes! It’s a nice change from your typical pasta sauce and love your idea of a salad with some Italian dressing, yum!!! Thanks again and I hope you and your fiance continue to enjoy Veggie num num’s recipes :)

  • Cherie November 10, 2010 at 12:34 pm

    Hi Trudy,

    I got my fiancée to cook this for us last night (I was so lucky) and it was amazing! He added brocolli which was a nice touch.

    Thanks for the recipe and I’ll be stopping by here again!


  • Kate @ November 10, 2010 at 3:39 pm

    I also made something similar recently, though yours is way prettier (and probably tastier!). I haven’t cooked anything from your blog yet but I’m so glad I found it, everything looks SO delicious. And I just realised you live in New Zealand too, it’s nice to find blogs on the same seasons with the same ingredients available. Where in NZ do you live?

  • Trudy (veggie num num) November 11, 2010 at 2:45 pm

    Hi Cherie! Lucky you! Thanks for the lovely comment and feedback, so good to hear how others have adapted the recipes and how they turn out; I hope you both keep enjoying Veggie num num.

    Hi Kate, I’m so glad you found Veggie num num too, always lovely to meet fellow bloggers who live close by; your blog is super beautiful by the way!! My husband Cam and I have been living in Wanaka for just over a year now but very sadly are moving back to Australia next week :( We love it here so very much!! Lucky you getting to live in Wellington! Hope you’ll drop by again and thanks for your lovely comment :)

  • Peggy November 12, 2010 at 1:43 am

    I’ve been on a pasta kick lately and I don’t think I’ll be slowing down after reading this! I love all of the vegetables in this!

  • Kari Shaffer December 24, 2010 at 9:19 pm

    YUM. Fresh, green and delicious!!

  • Avis Maxwell December 29, 2010 at 11:08 pm

    This pasta looks very delicious and tempting, but I really just came by to say ‘Happy Vegan Month of Food’-saw you on Finding Vegan;-)

  • Rachel January 20, 2011 at 9:17 am

    I made this the other night and thought it was DELISH! Thanks for sharing it…I’ll definitely be making it again! :)

  • Trudy (veggie num num) January 20, 2011 at 1:29 pm

    Thanks Peggy, this is a great way to enjoy pasta and get your daily dose of veggies too “)

    Yay Rachel! So glad you liked it, it is a firm favourite here too :)