Spring Greens Pasta

Spring Greens Pasta


1 1/2 cups asparagus, diced
16 oz. spaghetti
2 tbsp olive oil, divided
4 garlic cloves, minced
1/4 tsp red pepper flakes
1/2 cup Latah Creek Pinot Gris
2 cups vegetable broth
1 cup frozen peas
12 oz. jar marinated artichokes
1/2 cup parmesan cheese, plus more for garnishing
1 lemon, zested and juiced
4 cups arugula
freshly ground salt and pepper to taste


Bring a large pot of salted water to a boil. Add asparagus to the boiling water and cook for 1 to 2 minutes until color brightens. Using a slotted spoon, remove asparagus from boiling water and place in a strainer, saving the water. Run cold water over asparagus to stop cooking and set aside. Bring saved water to a boil and add pasta; cook until al dente, reserving 1/2 cup of cooking water. Drain thoroughly. While the pasta is cooking, heat olive oil in a large deep pan, over medium-high heat. Add garlic and sauté for 1 to 2 minutes or until fragrant. Add Pinot Gris, vegetable broth, and red pepper flakes and stir to combine. Simmer mixture for 7-10 minutes. Next, add artichokes, asparagus and peas to the pan. Cook over medium heat for 1 to 2 minutes. Add cooked pasta, Parmesan cheese, lemon zest and juice, and stir until well combined. If it seems too dry, add some of the reserved pasta water. Simmer pasta mixture for 1-2 more minutes, then add arugula. Stir together, allowing the arugula to wilt, then remove from heat. Add salt and pepper to taste and serve. Garnish with additional parmesan cheese.

Ellena's Notes

You all know how much I LOVE arugula! And recently I’ve been adding it to almost everything! I came across this pasta recipe, and just knew that I had to try it! I’ve been trying to find ways to serve more vegetables, and with the arugula, I knew it would be a winner! The addition of the lemon zest makes this a perfect evening summer meal on my back porch. I brought some leftovers to Natalie one day at the winery and she ate it cold. It was still fantastic! I can’t wait to share it at our family reunion this summer!

My favorite pairing is our Pinot Gris or Best Friends, but Mike and I had our Barbera with leftovers the other night and it was fantastic!

Eat Simple, Eat Well, Ellena