Pasta with Green Sauce (Fresh and Bright)

This Pasta with Green Sauce is a fresh, vibrant dish that shines as both a satisfying side and a light main—perfect for spring and summer. It’s easy to make, packed with hidden greens, and a protein-rich, nourishing dish that is sure to be your go-to vegetarian pasta!

This fresh, bright, and healthy green pasta is as nourishing as it is delicious. Tender gemelli is tossed with crisp asparagus, edamame, and garbanzo beans, all coated in a creamy, ricotta-infused green sauce. Its vibrant color and bright flavor make it ideal for spring, yet it’s just as perfect for summer barbecues, potlucks, tailgates, or an easy, well-balanced family dinner. Plus, you can prepare it in under 30 minutes!

As a versatile side, it pairs beautifully with chicken, pork, beef, fish, or seafood, adding a fresh contrast to richer dishes. Even better, it’s a smart way to work in extra greens—making it a win for kids and adult picky eaters alike. What’s more, it’s delicious hot or cold!

What does it taste like?

This dish brings together perfectly cooked pasta, tender-crisp asparagus, and nutty, buttery garbanzo beans and edamame for a fresh, satisfying bite. The green sauce—a blend of spinach, parsley, edamame, tarragon, lemon juice, and ricotta—is beautifully balanced, offering a clean, delicate flavor with a subtle floral note.

Tarragon is the key ingredient that gives the sauce its nuanced flavor. Just the right amount is used to create palate-pleasing, subtle notes that perfectly balance the parsley’s grassiness.

Ingredients needed:

This pasta is so easy to make, despite the ingredient list. While the gemelli cook, many of the ingredients come together quickly in a blender. The rest are briefly sautéed in the pan before they’re combined with the sauce and pasta. It’s a fuss-free recipe with fresh, flavorful results.

• Gemelli pasta—this short, twisted-looking pasta holds sauce well. Boil it to al dente before adding to the sauce.
• Asparagus—chopped into 2-inch pieces and added to the pasta.
• Edamame—is used in both the green sauce and whole in the pasta.
• Garbanzo—adds protein, fiber, and extra texture, along with a creamy, buttery, nutty flavor.
• Leafy greens—spinach, parsley, and tarragon are used in the sauce.
• Ricotta—adds richness and creaminess to the green sauce.
• Shallot—for building flavor.
• Garlic—for building flavor.
• Lemon—the juice is used to add brightness.
• Seasoning—onion powder, garlic powder, salt, and black pepper.
• Light cream—adds a touch of richness and velvetiness to the sauce.
• Extra virgin olive oil—for flavoring and creating a nonstick surface for cooking.

Recipe highlights:

• Cook the gemelli pasta to al dente. Reserve 1 cup of pasta water before draining.
• Puree the spinach, parsley, tarragon, ricotta, half of the edamame, pasta water, lemon juice, salt, and pepper in a blender until creamy and smooth.
• Cook the shallot in olive oil over medium heat, then add the asparagus and chopped garlic, and seasonings.
• Add the garbanzo beans and edamame, then continue cooking until the asparagus is tender crisp.
• Add the green sauce, letting it boil gently before adding the light cream.
• Finally, add the pasta and let it heat through. Reseason to taste.
• See the recipe card for detailed instructions.

Variations:

This has quickly become my go-to vegetarian pasta dish—I love it just as much on its own or as a side. It’s an easy 30-minute vegetarian meal or side dish, and it’s incredibly versatile, too. You can easily swap in whatever ingredients you have on hand, and it pairs beautifully with added meat protein.

• Switch things up by swapping in broccolini, kale, peas, or broccoli for some of the greens—it’s an easy way to use what you have and make the recipe your own. Not a fan of tarragon? Try fresh mint or basil. Adjust the amounts to suit your taste and find your perfect balance.
• If you want a richer flavor, add more cheese! Finish with shaved or grated Parmesan or Asiago, or elevate the pasta with a dollop of burrata or whipped ricotta and a sprinkle of fresh lemon zest.
• Make it meat-eater friendly with added chicken, sausage, salmon, or shrimp.
• Feel free to use any pasta you like—this recipe is flexible. Just be sure to adjust the cooking time according to the shape and size for perfectly cooked results.

A complete high protein vegetarian meal:

If you’re looking for healthy spring meals or dinner recipes, this vegetarian pasta provides a complete high-protein meal. Edamame, garbanzo beans, and ricotta are excellent protein sources (and dairy), combined with vegetables, greens, and pasta to create a balanced and satisfying lunch or dinner.

How to serve:

This pasta is jam-packed with hidden vegetables and rich in protein. It makes an ideal vegetarian dinner on its own, but it also goes well as a side with meat dishes. It’s fantastic with Breaded Chicken Skewers, easy Butterfly Chicken Drumsticks, Cacoila Sandwiches, or grilled steak!

If you’re feeding picky eaters, you can easily leave out the asparagus, garbanzo beans, and whole edamame. The sauce still provides plenty of hidden vegetables, so you can feel good serving a meal that’s both nourishing and kid-friendly.

How to store:

Store this pasta dish in an airtight container in the refrigerator for up to 4 days.

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)

• Large saute or frying pan—this 4-quart stainless steel pan comes with a lid and is oven safe up to 500° F.
• Pasta pot—this 6-quart pot has handles that lock onto a strainer lid, so you don’t need a colander when draining.
• Colander—this stainless steel 5-quart strainer/sieve has non-slip handles and is designed to stack for easy storage.
• Blender—easily puree the sauce with this blender. It comes with a 64-ounce pitcher and two to-go cups with lids.
• Spatulas—used for cooking, mixing, and scraping. This set includes 5 different spatulas and is oven safe up to 500° F.

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Pasta with Green Sauce (Fresh and Bright)

Author: In Good Flavor Cooking Method:Blender / Food Processor Stovetop Cooked Cuisine:American Courses:Sides Main

Difficulty:BeginnerPrep time: 15 minutesCook time: 22 minutesTotal time: 27 minutesServings:6 servings

Description

This Pasta with Green Sauce is a fresh, vibrant dish that shines as both a satisfying side and a light main—perfect for spring and summer. It’s easy to make, packed with hidden greens, and a protein-rich, nourishing dish that is sure to be your go-to vegetarian pasta!

Ingredients

• 1 pound uncooked gemelli pasta
• 1 pound asparagus, trimmed and chopped into 2-inch lengths
• 8 ounces spinach or 12 lightly packed cups
• 12 ounces (2 1/2 cups) frozen or fresh edamame, divided
• 1 ounce fresh parsley or 3 lightly packed cups
• 0.3 ounces fresh tarragon leaves or 1/2 cup lightly packed
• 1 (15.5-ounce) can garbanzo beans, rinsed and drained
• 1 cup ricotta
• 1/3 cup light cream, half & half, or heavy cream
• 1/3 cup finely chopped shallot
• 2 cloves garlic, chopped
• 3 to 3 1/2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. Cook the pasta al dente following the package instructions. Save 1 cup of pasta water, then drain the rest.
2. Meanwhile, prep the veggies. For the asparagus, cut off the bottom 1 1/2 inches, then cut the rest into 2-inch pieces. Set aside.

Tip: After removing the bottom of the artichoke, use a vegetable peeler to shave off the tough, woody outer layer of the lower stalk if it seems hard.

3. Purée the green sauce: add spinach, parsley, tarragon, ricotta, pasta water, lemon juice, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and half of the edamame to a blender. Blend until smooth and creamy. You might need to puree in batches, adding more ingredients as needed when there is more space in the blender.

Wait until the pasta is at least three-quarters cooked before removing 1 cup of water for use, as it will be more concentrated with starch than if you remove it earlier.

4. Cook the sauce: heat a large sauté pan over medium heat and add the olive oil. Add the shallot and cook for 2 minutes, stirring frequently. Then add the asparagus, chopped garlic, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper, then cook for another minute, stirring frequently.
5. Add the edamame and garbanzo beans. Continue cooking for 2-4 more minutes, stirring frequently (you want to keep the asparagus tender crisp). Add 3/4 of the green sauce and bring it to a gentle boil for 1 minute.

You can add more sauce after adding the pasta if you want it extra saucy. Keep any unused sauce to add to leftover pasta later. The pasta absorbs a lot of the sauce when stored, so adding extra sauce will keep your leftover pasta saucy and creamy.

6. Add the light cream and let it simmer gently for a minute, then add the pasta. Stir it gently into the sauce until heated through. Reseason to taste.

The sauce is cooked briefly to retain many of its nutrients.

7. Makes 6 to 8 sides or 3 to 4 main courses.

Note:

• If you have stomach sensitivity issues and plan to keep the excess uncooked green sauce for leftovers, it’s best to heat the sauce briefly before adding it to the pasta. This helps cook it and reduces the risk of upset stomachs from raw or undercooked edamame.

Keywords:Vegetarian Pasta, Pasta With Green Sauce, Healthy Green Pasta, Adult Picky Eaters, Hidden Vegetabes, Kid-Friendly, Gemelli, Vegetarian Dinner, Vegetarian Pasta Dish, Vegetarian 30-Minute Meal, Healthy Spring Meals, Healthy Dinner Recipes, High Protein Meal

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