Lemon & Herb Spring Pasta

Servings: 8

Prep Time: 25 minutes

Cook Time: 20 minutes


  • 1 pound whole wheat spaghetti or angel hair pasta
  • 2 tablespoons olive oil, plus more as needed
  • 3 garlic cloves, thinly sliced or minced
  • 1/2 pound baby squash and/or zucchini, diced in ¼ inch chunks
  • 1/2 – 1 teaspoon crushed red pepper flakes (use the larger amount if you want it spicier)
  • 1/2 pound green beans, trimmed and cut in 1-inch pieces
  • 3 – 4 spring radish, thinly sliced (julienned)
  • 6 – 8 baby carrots, washed and shaved into ribbons
  • 4 roasted red peppers (jarred), thinly sliced (julienned)
  • 1/2 cup Harry & David Merlot Laced Artichokes Spread*
  • 1/2 cup Harry & David Fire-Roasted Tomato Bruschetta Spread*
  • 1/4 cup freshly grated parmesan cheese, plus more to garnish
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • fresh basil leaves, torn, for garnish


  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain,
    reserving 2 cups of pasta water, and toss the pasta with a bit of oil to prevent it from sticking together. Cover
    the pasta to keep warm.
  2. Line a small plate with a few paper towels. Heat the olive oil in a large skillet-large enough to fit all the veggies
    and pasta-(or the pot you cooked the pasta in) over medium heat. Once shimmering and hot add the garlic and
    cook for 2 minutes or until lightly golden brown. Use a spoon to scoop the toasted garlic out and transfer it to
    the paper towels.
  3. Sauté the baby squash and zucchini along with the crushed red pepper flakes in the garlic oil for 3 to 4 minutes
    until they begin to soften. Add the green beans and radishes and sauté for 4 to 5 minutes, until the green
    beans are bright green but still have a bite to them.
  4. Stir in the carrot ribbons and red peppers and cook until hot, about 2 minutes. Turn the heat to low, taste and
    season with salt and pepper as needed.
  5. Toss the pasta with the artichoke and bruschetta spread, adding a bit of the reserved pasta water as needed to
    just coat the noodles. Tip the noodles into the pan with the veggies and toss to combine with the parmesan.
  6. Taste and season as needed.
  7. Garnish with the crispy garlic, torn basil leaves and more parmesan cheese, if desired.

*You can use any bruschetta and/or artichoke spread or 2 cups of diced tomatoes or 1 – 14 ounce can