Green Goddess Summer Pasta

Fresh herbs, zesty lemon, and packed with summer flavor!

There’s nothing quite like Wisconsin's summer produce: lush herbs, crisp greens, and sun-ripened vegetables that burst with flavor. This Green Goddess Summer Pasta is my ode to the gardens and farmers markets, where inspiration grows between basil leaves and lemon blossoms. Whether you're harvesting straight from your backyard or strolling the market, this dish brings the season to your plate.

Tossed in a creamy herb-packed sauce and loaded with fresh veggies, it's light enough for warm evenings but satisfying enough to stand on its own. It's the kind of meal that celebrates wholesomeness, simplicity, freshness, and the joy of eating what you grow (or lovingly handpick from your local market!)

Total time: 30 minutes

Yield: 6 servings

Ingredients:

• 2 Tbsp olive oil

• 4 cloves garlic

• 1 lb. orzo pasta

• 4 cups low sodium vegetable stock

• 1 cup heavy cream or coconut milk

• 1 tsp onion powder

• 1/2 lb asparagus, cut into 2 inch pieces

• 1 cup green peas (frozen peas in a bag work too!) or snap peas

• 1/2 lb. mushrooms, chopped

• 3 medium-sized zucchini, halved and cut into 1/2 inch pieces

• 3-4 cups fresh spinach

• 3/4 c parmesan cheese

• 1 Tbsp fresh mint leaves

• 1 Tbsp fresh basil leaves

• 1 Tbsp lemon juice (fresh squeezed works best)

• Salt & pepper

Directions:

1. Heat olive oil in a large skillet over medium-low heat. Add garlic and sauté until fragrant, about 1 minute.

2. Add the orzo and stir to coat it with the oil.

3. Pour in the chicken stock, cream, and add the onion powder. Bring the liquid to a simmer, scraping the bottom to avoid orzo from sticking or burning.

4. Once simmering, add the asparagus, green peas, mushrooms, and zucchini. Cook for about 10 minutes, stirring occasionally.

5. Add the spinach and cook for 2-3 more minutes, until wilted.

6. Stir in parmesan cheese, lemon juice, basil, and mint leaves until combined. Remove from heat

7. Season with salt and pepper to taste. Serve warm.

Recipe Notes:

• I recommend serving this with parmesan-crusted or grilled chicken for extra protein!

• If you’re using homegrown herbs, taste as you go. Fresh-picked mint and basil can be especially potent!

• For an even creamier texture, stir in a dollop of Greek yogurt just before serving.

• To make Vegan: use a plant-based cream (like oat or cashew) and swap the Parmesan for vegan Parmesan-style cheese.

• Store in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating to bring the sauce back to life!

Enjoy!

A Gibson Nutrition Original Recipe