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This Spring Veggie Mac and Cheese combines fresh spring vegetables like English Peas, asparagus and zucchini with creamy goat cheese and tangy lemon juice.
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Spring Veggie Mac and Cheese

This spring vegetable macaroni and cheese dish is perfect served warm as a side or main dish. Incorporate spring veggies like english peas, asparagus and zucchini and add some tang by incorporating goat cheese.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 2 tablespoons olive oil
  • 4 tablespoons butter divided
  • one medium onion diced
  • 4 cloves fresh spring garlic or 2 cloves traditional garlic, minced
  • 1 cup fresh english peas
  • 1/2 cup dry white wine
  • 2 cups asparagus chopped into 1 inch pieces
  • 1/2 medium zucchini sliced thin
  • 5 ounces goat cheese
  • one small lemon juice and zest*
  • 16 ounces pasta bowties, shells etc., cooked al dente**
  • 1/2 cup minced herbs basil, oregono, marjoram, thyme, rosemary, chives
  • 1 teaspoon salt to taste

Instructions

  • Boil salted water and cook pasta al dente. Drain and set aside.
  • Over medium high heat in heavy bottom stockpot, melt half the butter (2 tablespoons) in the oil and saute the onion until tender and starting to brown, 5-7 minutes. Add garlic and continue cooking another 2 minutes.
  • Add the peas and the wine and continue cooking until the liquid reduces by half.
  • Turn the heat off and add the asparagus, zucchini, goat cheese, remaining butter (2 tablespoons), and lemon zest and juice. Allow everything to melt, then gently stir to combine.
  • Add pasta, herbs and salt, stir to combine.
  • Serve with shaved parmesan or pecorino romano.

Notes

* The husband thought the lemon flavor was too pronounced but I loved it. The amount of juice you actually put in is a matter of preference.
** I cooked the entire 16oz package of pasta but ended up not using a big handful of it because I prefer a saucier pasta. This is a total preference thing. Feel free to use all of it, or slowly incorporate the pasta until you get your preferred sauce to pasta ratio.