Spring Vegetable Lemon Basil Pasta

Happy Thursday! I’m at a new restaurant right now, about to get brunch with my best friend and catch up since we missed each other on my birthday while I was in Dallas. New restaurants keep popping up here in Denver weekly so there is always something new to try. Today it’s Morning Collective with pork belly and gluten free pancakes. No better way to start a Thursday, really. Plus I’m downing coffee like a teenager girl drinking a Frap for the first time and I’m sweating profusely. LET’S CRUSH THIS THURSDAY.

Tomorrow is another belated birthday celebration! We are going to get sushi and my SIL ordered me a gluten free chocolate cake, which is perfect timing since that time of the month is coming on and I’m a raging b*tch. I don’t get like that very often, but when I do…my poor husband. I caught him off guard last night and chewed him out for not chopping kale correctly. What the f*ck? I asked him to prep the kale for me so I could cook it when I got home and I was so annoyed he didn’t thinly slice it. He never cooks kale, he literally has no idea how kale is prepped. And I chewed him out for that. What a psycho. Thank the lawd he is so low key because I was a flame of crazy and he smothered the flame within minutes with his calm facade. I love that man.

I think getting hopped up on coffee is my only option for getting through this week right now. I feel like I’ve been playing catch up ever since I got back from my last 2 trips and I can’t get my footing. Every day has been packed while trying to still have relationships and friendships. And this weekend will be no different. I’m going to the Girls Gone Wod Podcast live show, recording them on my own podcast, getting summer outfit photos done in the midst of a snowstorm, and trying to bust out a ton of new delicious recipes for you guys…all while trying to not be a raging hormonal psycho. But I got this. I totally got this! Chocolate cake will solve all problems.

Ok. I just came down from my coffee buzz. You can find me in the backseat of my car, in the parking lot of this restaurant, sleeping it off.

PaleOMG Spring Vegetable Basil Pasta


Spring Vegetable Basil Pasta

  • Yield: 3-4 1x


  • 3 tablespoons extra virgin olive oil
  • 1/2 yellow onion, minced
  • 1 yellow bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 bundle asparagus, chopped
  • juice of 2 lemons
  • zest of 1/2 lemon
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup cherry tomatoes, halved
  • 1/3 cup fresh basil, chopped
  • 1/4 cup fresh dill, chopped
  • 1 package Cappello’s Fettuccine Pasta
  • salt and pepper, to taste
  • red pepper flakes, for garnish


  1. Bring a large pot of water to boil.
  2. Place olive oil in a large saute pan over medium heat. Add onion and pepper and cook for about 10 minutes, until onion is translucent. Add garlic and cook for another 3 minutes then add the asparagus and cook for about 6-8 minutes, until softened.
  3. Place Cappello’s pasta in the pot for 90 seconds then drain.
  4. Add lemon juice and zest along with the butter and olive oil. As the butter begins to melt, add the pasta, cherry tomatoes, basil and dill and toss to combine.
  5. Sprinkle with salt and pepper and toss once more. Garnish with red pepper flakes before serving.

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PaleOMG Spring Vegetable Basil Pasta

PaleOMG Spring Vegetable Basil Pasta


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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.


19 thoughts on “Spring Vegetable Lemon Basil Pasta”

  1. Hi Juli,
    Speaking of hormones makes me think of my hormonal acne which reminds me to ask you a question (or 2)! Which Vitamin C serum do you use? And what Spirulina do you use (powder/pill/both) and what dosage?
    This recipe looks great. I can’t wait to make yesterday’s meatball casserole. The spaghetti one is the b to the o to the m to the b!!
    Thanks for all you do!!

  2. Your husband sounds just like mine! Thank god they are the calm ones. I had a very similar situation this week for the same reason and I’m just so appreciative he just doesn’t seem to react. And then I realize I’m the crazy one and apologize. It’s nice to have that balance. We couldn’t both be loud and crazy lol.

  3. If you were going to spiral slice a vegetable to use instead of the gluten-free noodles, which would you choose? This sounds AMAZING

  4. Hi Juli. I made this tonight and added sausage too. Omg. So so good. For my one or two day raginess at that time of the month I supplement with evening primrose oil, which has helped. Cheers!

  5. Oh wow. This was so good. Totally justifies the $13 I spent on the “pasta”. I told my boyfriend it was $10 and his jaw still dropped. Damn you Earth Fare, making me lie to my b/f!

    Anyhow, these flavors are so amazing. Just make this people.

  6. This was amazing!!!!! Added summer squash, zucchini, and chicken because I needed to use them up and it was perfect ???? Thanks for the great recipe!

  7. Are the pasta directions for that specific kind/brand? I don’t eat gluten free so wouldn’t need to buy gluten free pasta.

  8. Love this recipe. My husband and I are vegetarian with occasional fish (I guess that would make us pescatarian) but nonetheless, this recipe was perfect for that. I was worried that it wouldn’t have enough creaminess as I am a die hard Mac and cheese fan, but it was perfect.

    Thank you for working so hard to give us free recipes.

  9. Just realized that I never got around to rating this DELICIOUS dish! Now I am about to try it with heart of palm pasta instead of regular pasta.

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