Bring-on-Spring Veggie Pasta

Peas, asparagus, arugula, leeks. This one-pan pasta features allll the fresh greens.
Publish date:
Bring-on-Spring Veggie Pasta

Recipe by Colu Henry

Start to Finish: 25 minutes

Servings: 4


  • 2 tbsp. olive oil

  • 2 leeks, white and pale-green parts, chopped

  • 1 clove garlic, thinly sliced

  • 4 cups low-sodium chicken stock

  • 12 oz. spaghetti

  • 12 oz. asparagus, cut on an angle into 1-inch pieces

  • 2 cups frozen peas

  • 2 cups baby arugula

  • 1/4 cup crème fraîche

  • 1 lemon, zested (about 1 1/2 tsp.)

  • 1/4 cup chopped fresh tarragon


1. In a large deep skillet, heat the oil over medium. Add the leeks and garlic; cook, stirring often, until softened, about 2 minutes. Add the stock, 1/2 cup water, and 2 tsp. salt. Bring to a boil over high. Add the pasta; cook, stirring often, until almost al dente, about 6 minutes.

2. Stir in the asparagus and peas. Cook until the pasta is al dente and the vegetables are crisp-tender, about 3 minutes. Stir in the arugula.

3. Off heat, stir in the crème fraîche, lemon zest, and tarragon; season with salt and pepper.