{One Pot} Spring Veggie Pasta Dish

Author Chelsea


  • 3 shells pasta measured when dry
  • 8 ounces asparagus
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 tablespoon butter
  • 1 cup shredded Parmesan cheese
  • 1/4 cup pine nuts optional


  • 2 tablespoons olive oil
  • 2 tablespoons 米醋
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon dijon mustard not regular
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice (from a fresh lemon;more to taste)


  1. Bring a large pot of water to a rolling boil.Add in the pasta shells and follow package directions to cook until al dente.
  2. While the pasta is cooking,remove the woody stems of the asparagus (check post for tip) and chop them into large pieces.
  3. Once the asparagus is cut,start the dressing by combining the olive oil,rice vinegar,honey.salt,pepper,dijon mustard,lemon zest,and lemon juice in a tightly resealable jar.Shake until well combined.
  4. Once the pasta is to the al dente stage,add in the asparagus.After one minute,add in the frozen corn and peas with the butter.(Butter softens and gives a nice flavor to the ingredients)
  5. When everything is cooked through,drain and rinse with cool water until cool.
  6. Stir in the dressing to taste preference (you may want all of it or you may want less).
  7. Season with additional salt,pepper,and freshly squeezed lemon juice.
  8. Stir in Parmesan cheese and pine nuts (again to taste preference -- do not add the Parmesan cheese until everything is completely cooled)
  9. Serve immediately or store in the fridge.