LEMONY PASTA with SUMMER VEGETABLES

LEMONY PASTA with SUMMER VEGETABLES requires around 1 hour from start to finish. This recipe makes 8 servings with 401 calories, 11g of protein, and 15g of fat each. For $1.65 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. Plenty of people really liked this side dish. 1965 people were glad they tried this recipe. Head to the store and pick up ground pepper, sugar snap peas, pasta, and a few other things to make it today. It will be a hit at your The Fourth Of July event. It is a good option if you're following a dairy free diet. It is brought to you by Panning The Globe. Overall, this recipe earns a super spoonacular score of 93%. If you like this recipe, take a look at these similar recipes: Lemony Vegetables and Pasta, Easy Quinoa Pasta with Roasted Vegetables in a Lemony Sauce, and Baked Pasta With Summer Vegetables.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

1 bunch asparagus, rinsed and ends trimmed

10-12 large basil leaves, stacked and thinly sliced

Sauce

4-5 ears of fresh corn, shucked (or substitute 3 cups frozen corn, thawed)

½ cup good quality extra virgin olive oil

½ teaspoon fresh ground black pepper

2 teaspoons kosher salt

½ cup fresh lemon juice (about 3 juicy lemons)

1 pound pasta - any shape you like. I like the frilly shapes for this dish, such as Campanelli.

3 big handfuls of sugar snap peas (about 3 cups) stringed

Equipment:

bowl

pot

kitchen timer

slotted spoon

skimmer

whisk

Cooking instruction summary:

Blanch the Vegetables: Set up a large bowl of ice water in your sink. Bring a large pot of water to a rolling boil. (you can use the same water for all the vegetables but cook the corn last to avoid strings getting tangled in the other veggies) Put the asparagus into the boiling water and set the timer for 2 - 3 minutes, depending on how thick they are. Transfer them to the ice water to stop the cooking process immediately and preserve their bright green color. Slice them into bite-sized pieces. Put them into a large bowl and set aside. Add snap peas to the boiling water. Set the timer for 2 minutes. Scoop them out and plunge them into the ice bath, using a slotted spoon or mesh skimmer. Slice off the tough little root at the end of each pea pod and slice peas diagonally into thirds. Add them to the bowl with the asparagus. Add corn to the boiling water and set the timer for 3 minutes. Plunge corn into ice water to cool and then cut the kernels off the cob and add to the bowl. (if using frozen corn, no need to cook it) Vegetables can be blanched ahead of time and kept in an airtight container in the fridge for a few hours - bring to room temp before continuing.Cook the Pasta: Fill a large pot halfway with water. Add a tablespoon of Kosher salt. Bring to a boil. Cook pasta according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.Make the Sauce: While the pasta is cooking, whisk the olive oil, lemon juice, parmesan, salt and pepper in a small bowl. Put pasta into the large bowl with the vegetables. Pour the mixture on top and toss to coat. Add up to a cup of the cooking water, tossing, until you get the desired consistency. The sauce won't be liquidy - it should just coat the pasta. Season with additional salt and pepper, to taste. Just before serving, toss basil through. Serve with extra parmigiana cheese.

 

Step by step:


1. Blanch the Vegetables: Set up a large bowl of ice water in your sink. Bring a large pot of water to a rolling boil. (you can use the same water for all the vegetables but cook the corn last to avoid strings getting tangled in the other veggies)

2. Put the asparagus into the boiling water and set the timer for 2 - 3 minutes, depending on how thick they are.

3. Transfer them to the ice water to stop the cooking process immediately and preserve their bright green color. Slice them into bite-sized pieces.

4. Put them into a large bowl and set aside.

5. Add snap peas to the boiling water. Set the timer for 2 minutes. Scoop them out and plunge them into the ice bath, using a slotted spoon or mesh skimmer. Slice off the tough little root at the end of each pea pod and slice peas diagonally into thirds.

6. Add them to the bowl with the asparagus.

7. Add corn to the boiling water and set the timer for 3 minutes. Plunge corn into ice water to cool and then cut the kernels off the cob and add to the bowl. (if using frozen corn, no need to cook it) Vegetables can be blanched ahead of time and kept in an airtight container in the fridge for a few hours - bring to room temp before continuing.Cook the Pasta: Fill a large pot halfway with water.

8. Add a tablespoon of Kosher salt. Bring to a boil. Cook pasta according to the package directions.

9. Drain the pasta, reserving 1 cup of the cooking water.Make the Sauce: While the pasta is cooking, whisk the olive oil, lemon juice, parmesan, salt and pepper in a small bowl. Put pasta into the large bowl with the vegetables.

10. Pour the mixture on top and toss to coat.

11. Add up to a cup of the cooking water, tossing, until you get the desired consistency. The sauce won't be liquidy - it should just coat the pasta. Season with additional salt and pepper, to taste. Just before serving, toss basil through.

12. Serve with extra parmigiana cheese.


Nutrition Information:

Quickview
400k Calories
11g Protein
15g Total Fat
57g Carbs
24% Health Score
Limit These
Calories
400k
20%

Fat
15g
23%

  Saturated Fat
2g
14%

Carbohydrates
57g
19%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
604mg
26%

Get Enough Of These
Protein
11g
22%

Selenium
37µg
54%

Vitamin C
34mg
42%

Vitamin K
43µg
41%

Manganese
0.8mg
40%

Phosphorus
197mg
20%

Fiber
4g
20%

Folate
77µg
19%

Vitamin E
2mg
19%

Vitamin A
939IU
19%

Vitamin B1
0.26mg
17%

Iron
3mg
17%

Copper
0.33mg
17%

Magnesium
64mg
16%

Potassium
456mg
13%

Vitamin B3
2mg
13%

Vitamin B6
0.24mg
12%

Vitamin B5
1mg
10%

Vitamin B2
0.17mg
10%

Zinc
1mg
10%

Calcium
45mg
5%

covered percent of daily need
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Food Trivia

The tomato is technically a fruit, not a vegetable. It was also the first genetically engineered whole product and went on the market in 1994. Since then, more than 50 other genetically engineered foods have been deemed safe by the FDA.

Food Joke

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