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A plate of spring vegetable pasta with asparagus, peas, arugula, goat cheese, parmesan, lemon, and fresh herbs

Spring Vegetable Pasta with Goat Cheese

  • Author: Laura Bolton
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2-4 Servings 1x
  • Category: Dinner, Savory
  • Method: Saute
  • Cuisine: American
  • Diet: Vegetarian


An easy spring vegetable pasta with goat cheese, packed with healthy greens and tons of flavor from fresh peas, asparagus, garlic, lemon, herbs, and tangy goat cheese. A favorite quick pasta dish for busy weeknight dinners! Vegetarian and gluten free friendly.


  • 1/2 lb penne pasta ¹
  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter
  • 1 tsp fresh garlic, minced
  • 1 cup asparagus, cut into bite-sized pieces
  • 1/2 cup fresh English or snap peas, shelled
  • 12 cups (packed) baby arugula
  • small handful of pea shoots (optional)
  • half of one small lemon, juiced and zested ²
  • 3 oz goat cheese, crumbled
  • 1/4 cup Parmesan cheese, plus more for serving
  • 1 Tbsp flat leaf Italian parsley, minced
  • 1 Tbsp chives, minced
  • kosher salt and freshly-ground black pepper, to taste


  1. Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions, about 8-10 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering. Add the butter, and when it melts, add the garlic, and cook until golden and fragrant, 1-2 minutes.
  3. Add the asparagus, and cook, stirring often, for 2-3 minutes, until just beginning to soften.
  4. Add the peas, arugula, and pea shoots, if using. Sauté for another 1-2 minutes, until the vegetables are tender but still vibrantly green. Season with salt and pepper, to taste.
  5. Add the lemon juice and zest, and stir to combine.
  6. Add the cooked pasta to the vegetables, and stir to combine. Top with the goat cheese, parmesan, and herbs, and divide between bowls. Serve with more parmesan, to taste. Enjoy!!


¹ Make it gluten-free: Switch out the pasta for a gluten-free version. My favorite is Jovial brown rice pasta, which tastes as much like the “real” thing as any I’ve tried.

² Start with about 1 Tbsp of lemon juice and 1/2 tsp zest and adjust according to your tastes. If you can find them, Meyer lemons are my favorite choice. They’re in season in Winter and add a welcome sweetness and flavor to the pasta.

For a creamier pasta sauce, you can reserve about 1/4 to 1/2 cup of the starchy pasta water and add it along with the goat cheese and parmesan.

Keywords: spring vegetable pasta with goat cheese, vegetable pasta, asparagus, peas, lemon, easy