Spring Onion Lemon Orecchiette

Farmers market season is kicking into gear and I’m celebrating with a light and fresh pasta! Spring Onion Lemon Orecchiette embraces the bright and warm feelings of spring!

Spring Onion Lemon Orecchiette | AreYouKitchenMe.com

Allow me to walk you through my perfect Saturday morning…

Stretch in the morning sun beaming onto the cozy sheets through the skylight and rub the cat hair from my eyes. After a few morning snuggles, plant our feet into walking shoes and slide into my favorite leggings. An apple in hand and a stack of grocery bags in the trunk, head to my (second) favorite Columbus neighborhood. Even though we’re early, the streets buzz with pups on leashes and eager strawberry shoppers.

A loaf of bread, a pound of spring mix, and some juicy berries make their way into my bag. The wafting aromas from the taco stand, a few food trucks, and the local coffee shop call us to breakfast. Sit, snack, sip, and snicker at the toddlers toddling by. Pick up a handmade birthday card, a bursting bunch of carrots, and a few handful of sprouts as we meander back to the car. Leave the market full of peace and produce.

Spring Onion Lemon Orecchiette | AreYouKitchenMe.com

Ahh… How I live for the warm days of farmers market season. Our favorite market is the Clintonville Farmers Market because it’s the perfect balance of size, selection, and distance. We also love the North Market, which has fewer stalls and options, and the Worthington market, which is huge but chaotic and a bit far away for us. This article has a great write-up of all the local markets, if you’re interested.

Spring Onion Lemon Orecchiette | AreYouKitchenMe.com

I must admit, when we went to opening weekend of the farmer’s market this weekend, there wasn’t much by way of produce. I spent far too much money on some very young romaine and a tiny bag of sprouts, but the winner was the bunch of spring onions I picked up. Spring onions are similar to green onions but milder and sweeter. They’re great just lightly cooked and tossed in and on everything you make all week. The dark green tops are great as a raw garnish or thrown in at the end of cooking a warm meal.

Spring Onion Lemon Orecchiette | AreYouKitchenMe.com

When veggies are just beginning to peak their tender heads through the dirt, I like to treat them delicately and simply. But since we’re still not out of the cool evening season yet, I thought a warm pasta would be a great way to let the juxtaposition of spring shine. To be honest, I think you could also get away with serving this cool pasta salad-like lunch or side.

Spring Onion Lemon Orecchiette | AreYouKitchenMe.com

I chose orecchiette because of its fun shape and knack for cradling little peas, but pick whichever small noodles are taking up space in the back of your pantry. And if orecchiette sounds fancy and expensive, you should know that I picked up this bag for $2.19 at Aldi. Ballin’ on a budget, y’all.

Spring Onion Lemon Orecchiette

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 6-8 servings

Farmers market season is kicking into gear and I’m celebrating with a light and fresh pasta! Spring Onion Lemon Orecchiette embraces the bright and warm feelings of spring!


  • 1 lb. orecchiette or other small pasta
  • 1 bunch spring onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 yellow squash or zucchini, chopped small*
  • 2 cups green peas, fresh or frozen + thawed
  • 2 Tbs. olive oil, divided
  • 4 Tbs. butter (I use Earth Balance)
  • Zest and juice of 1 lemon
  • 1/3 cup chopped parsley
  • 1/3 cup freshly grated Parmesan (I use Violife), plus more for topping


  1. In a large pot, bring heavily salted water to a boil. (It should taste like sea water!) Add the pasta and cook according to package directions, about 12 minutes.
  2. Meanwhile, heat a large pan over medium heat and add 1 Tbs. of oil, the onions, and ¼ tsp. of salt. Sautee for 4 minutes, until just softened. Add the garlic and cook for a minute more, stirring constantly. Remove the onions and garlic to a separate bowl and add the second tablespoon of oil, the zucchini, and another ¼ tsp. salt to the pan. Sautee for 7 minutes, until softened but not mushy. Add the squash to the bowl with the onions.
  3. Add the butter to the pan and allow it to melt. Once melted, add lemon zest, juice, and all the veggies to the pan.
  4. Drain the pasta and add it to the pan. Toss in the parsley and grated cheese and season with salt and pepper. Taste and adjust seasoning. Serve warm.


When chopping the zucchini or squash, I recommend cutting out the center seedy core. It gets sot and watery and just doesn’t belong in this dish.


1 Comment

  1. Mary Cennamo May 2, 2018

    I love pasta too and this looks like a perfect spring dinner. Enjoying your blog.


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