May on a Plate: Spring Vegetable Pasta & Lemon Berry Shortcakes

Welcome to the May Table! 

With spring in full bloom and farmers markets bursting with color, there’s no better time to embrace seasonal cooking. This month, I’m sharing a simple yet satisfying menu that celebrates the fresh flavors of May: a light Spring Vegetable Pasta paired with a bright and juicy Lemon Berry Shortcake.

These recipes are easy to prepare, perfect for weeknight dinners or casual gatherings, and come together with ingredients that are at their seasonal best. Whether you're planning a sunny patio meal or just looking for a refreshing change to your routine, this spring-inspired combo is sure to delight.

Spring Vegetable Pasta

Ingredients:

• 8 oz pasta (like fettuccine, spaghetti, or penne)

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 cup fresh or frozen peas

• 2 cups baby spinach

• 2 tablespoons olive oil

• 3 cloves garlic, minced

• 1 lemon (zest and juice)

• 1/4 cup grated Parmesan cheese (plus extra for serving)

• Salt and pepper to taste

• Optional: fresh herbs like basil or parsley

Instructions:

1. Cook the pasta in a large pot of salted boiling water according to package instructions. Add the asparagus and peas to the pasta water during the last 2-3 minutes of cooking. Drain, reserving about 1/2 cup of pasta water.

2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 minute).

3. Add the drained pasta, asparagus, peas, and spinach to the skillet. Toss everything together, letting the spinach wilt.

4. Stir in the lemon zest, lemon juice, Parmesan, and a splash of the reserved pasta water if it seems dry. Season with salt and pepper.

5. Serve hot, sprinkled with more Parmesan and fresh herbs if desired.

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For dessert, here's something easy, light, and seasonal! Download this month's recipe card now:

Lemon Berry Shortcake Recipe Card.

Download • 4.13MB

Pairings for the Spring Vegetable Pasta:

• Side Ideas:

  • Simple arugula salad with lemon vinaigrette (just arugula, a squeeze of lemon, olive oil, salt, and pepper).

  • Garlic bread or Parmesan breadsticks if you want something cozy.

  • Roasted radishes (they’re a fun, very springy twist — roasting them makes them buttery and mild).

• Beverages:

  • White wine like a Sauvignon Blanc or Pinot Grigio (bright and citrusy).

  • Iced herbal tea like a hibiscus or mint tea.

  • Sparkling lemonade (maybe with a few fresh mint leaves tossed in).