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+ servings
Easy Spring Pasta With Lemon in a blue bowl
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5 from 1 vote

Easy Spring Pasta With Lemon

Easy Spring Pasta is a fun way to incorporate veggies into pasta for the kids but also sophisticated enough for the adults. A completely unique take on serving pasta that I find compliments many chicken, fish, or steak dishes nicely.
Course Main Course, Side Dish
Cuisine American, Italian, Mediterranean
Keyword Almonds, Castelvetrano Olives, Cauliflower, Pasta with Lemon
Prep Time 5 minutes
Cook Time 10 minutes
N/A 0 minutes
Total Time 15 minutes
Servings 4 people
Calories 409kcal
Author Christy
Cost $7


  • ¾ Lb Pasta such as Penne, Cellentani or Bow Ties
  • 3 tablespoon Pine Nuts OR Almond Slices
  • 1 Lemon
  • ½ Head fresh Cauliflower chopped
  • ½ Cup Olive Oil
  • 1 Yellow Squash or Zucchini roughly diced
  • 1 teaspoon Onion Powder
  • ½ Cup Parmesan Cheese freshly grated
  • Salt/Pepper to taste


  • ½ 10 Oz Jar Uncured Green Castelvetrano Olives sliced


  • Cook pasta to al dente using the instructions on the package. Use the juice of half of the lemon to season the boiling water.
  • Bring olive oil to temperature in a skillet over medium heat.
  • Saute nuts and spices on the stovetop for 5 mins on medium heat. Then, add cauliflower, squash & the optional chopped green olives, to likened tenderness. About 10 minutes.
  • Combine cooked vegetables and nuts, cheese with pasta & squeeze the remaining half of lemon and toss before serving.


 Serve topped with the zest of lemon and freshly grated parmesan cheese.


Calories: 409kcal