Lemon Basil Whole Wheat Spaghetti with Spring Veggies

IMG_0627Yesterday on Facebook, I shared this recipe for Summer Veggie Pasta Primavera and it got me craving pasta. Like bad. So, I whipped up a Spring version last night for dinner and this is it!

It’s creamy, light, lemony, healthy and packed with yummy green veggies.

My daughter was not impressed.

She’s convinced anything green will positively kill her.

Therefore, she spent a portion of dinner in her room choosing to kick and scream. And then came out and had her required 5 bites of dinner…..and then happily filled up on grapes.

Whatever child.
IMG_0643I’m not a big savory lemon eater, but a HUGE sweet lemon eater. Meaning: I mostly only go for lemon desserts and that’s it.

HOWEVER, if I make something for dinner containing lemon, I take it easy. So, I only included 1/2 teaspoon of lemon zest in this whole dish. If you are a lemon lover, feel free to go to town. If you don’t like lemon as much, feel free to reduce it or omit it all together. I will say that a slight taste of lemon was quite delightful with the parmesan cheese and pasta. IMG_0637It was overall a yummy and surprisingly filling dinner that my husband polished off late last night.

Darn husband. I wanted those leftovers for lunch.


February illustrationThis recipe falls completely in line with this whole #eatseasonal recipe party link up I’m doing with these other fabulous bloggers! Be sure to check out their wonderful, seasonal recipes too 🙂

Aimee from Simple Bites
Kelsey from Happyolks
Molly from My Name is Yeh
Kate from Cookie and Kate
Erin from Naturally Ella
Lindsay from Cafe Johnsonia


Here’s the printable. Have a great Wednesday! {And don’t forget to enter this giveaway!}


Lemon Basil Whole Wheat Spaghetti with Spring Veggies

Yield: 3 servings

Prep Time:

Cook Time:

Total Time:


  • 1/2 lb. whole wheat spaghetti or other pasta
  • 1/2 lb. asparagus
  • 3 tablespoons butter
  • 1 cup diced onion
  • 1/2 cup diced zucchini
  • 1/2 cup frozen peas
  • 2 tablespoons flour
  • 2 cups chicken stock
  • 2 oz. light cream cheese
  • 1/4 cup grated parmesan
  • salt & pepper, to taste
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon lemon zest


  1. Bring large pot of salted water to boil. Add spaghetti and cook until al dente. While pasta is cooking, snap woody bottoms off asparagus and slice into 1/4 inch pieces. Add to the cooking pasta during the last 3 minutes of cooking. Drain all together and set aside.
  2. Return pot to medium heat and melt butter. Sauté butter and zucchini with salt and pepper to soften, 4 minutes. Sprinkle flour over top and stir. Cook 1 minute. Pour in chicken stock and bring to boil to thicken. Reduce heat to medium low and stir in cream cheese, parmesan cheese, more salt and pepper, basil, lemon zest and peas. Cook 5 minutes, then toss in cooked pasta and asparagus. Divide between serving dishes and top with more parmesan cheese. Serve immediately.

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  1. Did you add the frozen peas at the same time as the cream cheese, parmesan, etc?

    • yes!! Just added that to the recipe…oops! My recipe writing skills go out the window after 10pm!

  2. Wow, this looks so creamy and good! I just got a whole bunch of spring veggies, too, so a pasta dish like this is in order!!

  3. What a beautiful and healthy meal! I love the lemon and basil in there.

  4. This is just my kind of dinner full of vegetables and pasta, it looks absolutely delicious!

  5. I made this for dinner tonight. It’s soooo good. The lemon zest is such a great surprise, something I would have never thought to include. I’m eating a big bowl right now with the potential of grabbing seconds

  6. Hi, looks delish, and on our menu for tonight. Quick question: I assume the onions are sautéed with the zucchini?



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