Recipe: Spring Pasta with Lemon-Herb Sauce

How could you go wrong with whole wheat pasta, chicken, and spring vegetables?

Photo by Asia Bradlee

Photo by Asia Bradlee

Banish Bolognese to the dark days of winter, and embrace spring with this light, colorful pasta dish. Full of bright colors reminiscent of the season, this healthy whole wheat pasta recipe packs in protein, vitamins, and minerals, with a homemade lemon-herb sauce to bring the flavor.

Of course, feel free to add any additional veggies you like. To save time, buy edamame that is already shelled, and defrost the beans ahead of time.

Serves 2

2 thin-sliced chicken breasts
2 tbs olive oil
2 cups whole wheat pasta, such as penne
1 cup edamame
1/2 cup chopped radishes
1 lemon
1/4 cup olive oil
1 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried thyme
1 tsp freshly minced garlic


Prep the chicken breasts by sprinkling them with a dash of pepper. In a pan over medium-low heat, sauté the chicken with the two tablespoons of olive oil. Cook for about five minutes per side. While the chicken cooks, prepare the pasta. Let it boil for between eight and 10 minutes.

In a bowl, whisk together the lemon juice, 1/4 cup olive oil, and the basil, oregano, thyme, and garlic. Add a pinch of salt, and as much pepper as desired.

In another bowl, toss together the defrosted edamame, chopped radishes, pasta, and lemon-herb sauce. Serve warm, with strips of the chicken on top.