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Garlic-Lemon Vegetable Pasta

Level: Easy

Prep time: 10-15 minutes

Cook time: 20 minutes

Yield: Serves 4-5

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1/4 cup Pasolivo Garlic-Lemon Olive Oil
2 cups fresh green beans, cleaned and cut into bite size pieces
1 1/4 fresh or frozen green peas
1/2 cup green onion, chopped, using primarily the white bulbs
3 cups fresh spinach, cleaned and chopped
2-3 Tbsp Tuscan Blend, divided use
2-3 tsp. Pasolivo Pacific Blue Kosher Sea Salt, divided use
Ground Pepper
1/2 cup grated parmesan cheese, plus more for serving
2 Tbsp Fresh Lemon juice
1 pound pasta
Warm 1/4 cup Pasolivo Garlic-Lemon Olive Oil in a large frying pan, over medium heat. Add green beans and other vegetables and saute for 2 minutes, add the fresh peas and saute an additional 2 minutes, add the green onion, Pasolivo Tuscan blend, and 1 tsp of Pasolivo salt. Pepper to taste. Cook an additional minute or two until vegetables are tender. Add the spinach and cook until just wilted. Add the lemon juice and remove from heat.

Cook the pasta in salted water until al dente. Drain pasta and add to the pan with the vegetables. Mix in the parmesan cheese, 1/4-1/2 cup Pasolivo lemon garlic oil, 1-2 T. Tuscan blend and add salt and pepper to taste. Different pasta will need varying amounts of oil once all ingredients are combined.
Add parmesan cheese to taste.

GLUTEN FREE SUBSTITUTION: You can also substitute spiralized zucchini for the pasta. Saute the zoodles in Garlic-Lemon Oil until barely tender and mix with the rest of the ingredients.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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