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:
covered percent of daily need
