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This quick and easy vegetarian Pasta with Asparagus and Peas is loaded with creamy herb and garlic goat cheese, a zesty hint of lemon, and plenty of fresh mozzarella. It comes together in less than 20 minutes and uses just a handful ingredients - requiring minimal chopping and prep time!
You'll Love This
- It's filled with spring-inspired flavors! The store-bought cheesy ravioli is tossed in a light, creamy lemon goat cheese sauce, and the peas and asparagus are cooked perfectly tender-crisp! Then it's all topped with fresh mozzarella and broiled to golden brown perfection.
- It's got simple ingredients and is quick and easy to make! This ravioli pasta dish utilizes that forgotten bag of frozen peas in the back of your freezer AND the veggies and pasta cook together which saves you time and extra dishes! It also requires very minimal chopping and prep time which means you'll have dinner on the table in about 20 minutes!
- It's a beautiful dish to serve for date night! This is a fun pasta dish that has the feel of a restaurant-quality meal, but is easy enough to make right in the comfort of your own home! Open a bottle of wine, grab your partner, and spend some time in the kitchen tonight!
You'll be boiling the pasta, peas, and asparagus together. Start by cooking pasta according to package directions until al dente. When the pasta has 1 minute left to boil, add peas and asparagus to the boiling water. Cook pasta and veggies together for 1 minute.
Drain water from pasta and veggies. Drizzle with olive oil, season with salt and pepper and toss to coat evenly. Set aside.
Heat 1 tablespoon olive oil over medium heat. Add garlic and oregano and cook for about 1 minute stirring frequently.
Add goat cheese to the pan.
Cook until melted and creamy.
Add white wine and cream. Simmer for 1 minute, stirring frequently.
Remove from heat and stir in lemon zest and juice. Add pasta and veggies.
Toss to coat evenly.
Top with fresh mozzarella.
Broil for 1-2 minutes or until the cheese is melted and turning dark golden brown. Garnish with fresh parsley and enjoy!
- It's easiest to cook the pasta, peas, and asparagus all at one time. Check the cooking time on your ravioli. Set your timer for the lowest recommended cooking time. Plan to add the frozen peas and chopped asparagus when there is about 1 minute left on your timer. So if the ravioli package recommends boiling the pasta 7-9 minutes, set your timer for 7 minutes and add the peas and asparagus around the 6-minute mark so the ravioli and veggies finish cooking at the same time.
- Toss your cooked pasta and veggies in olive oil and season to taste with salt and pepper. I like to do this after cooking my pasta to make sure that it doesn't stick together. That way when it comes time to add the pasta and veggies to the sauce, they hop right into the pan without clumping together. The salt and pepper also add another layer of seasoning to the dish as well.
- Feel free to use another kind of pasta in place of the ravioli. I'd recommend using the same amount of pasta (20-25 oz.) if you're using a cheese-filled pasta - like tortellini. But I'd recommend just using 16 oz. of pasta if you're using a regular (unfilled) pasta. Some good noodles to use in place of the ravioli are:
- Feel free to add more heavy cream (or milk/half and half) to thin out the sauce if you'd like. The sauce will thicken as it cooks and as it cools. Feel free to add another splash of cream to loosen it up a bit. Just make sure you re-season with salt and pepper after adding more cream.
Easy Pasta Dishes
- No Boil Pasta Bake
- One Pot Mushroom Stroganoff
- One Pot Mac & Cheese
- Caprese Mac & Cheese
- Mediterranean Baked Pasta
- Easy Garlic Butter Pasta