Pasta with vegetables, herbs and lemon

4 servings

30 minutes

Pasta with vegetables, herbs, and lemon is a light yet rich dish of Italian cuisine, full of freshness and aroma. Italians value simplicity and natural ingredients, and this recipe reflects their philosophy. Al dente conchiglie pasta soaked in a wine sauce with lemon juice acquires a refreshing, slightly tangy flavor that harmonizes with the creamy notes of ricotta. Asparagus and edamame beans add texture while arugula and yellow cherry tomatoes bring brightness and freshness. Olive oil and lemon zest complete the composition, giving the dish lightness and elegance. It's the perfect choice for a spring or summer dinner when you want something tasty but not heavy.

Energy value per serving

• Calories: 613.6
• Proteins: 18.1g
• Fats: 14.3g
• Carbohydrates: 99.2g

Ingredients

• Edamame beans peeled frozen: 1 glass
• Asparagus: 300 g
• Conchiglie pasta made from wholemeal flour: 500 g
• Extra virgin olive oil: 2.5 tbsp
• Shallots: 1 pc
• Dry white wine: 0.3 glass
• Lemon: 1 pc
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Arugula: 30 g
• Yellow cherry tomatoes: 200 g
• Ricotta cheese: 2 tbsp
• Green chopped onions: 2 tbsp

Cooking steps

1. Cut the asparagus into small pieces. Boil the asparagus and beans in boiling water for 3-4 minutes. Drain and transfer to a bowl.

   Required ingredients:

   • Asparagus: 300 g
   • Edamame beans peeled frozen: 1 glass

2. Boil the pasta in salted boiling water until al dente. Drain, reserving 1 cup of the pasta water.

   Required ingredients:

   • Conchiglie pasta made from wholemeal flour: 500 g
   • Coarse salt:  to taste

3. Heat 0.5 tablespoons of oil in a pan over medium heat. Add finely chopped shallot and cook, stirring, until translucent for 3-4 minutes.

   Required ingredients:

   • Extra virgin olive oil: 2.5 tablespoons
   • Shallots: 1 piece

4. Pour in the wine, bring to a boil, and let it reduce by half.

   Required ingredients:

   • Dry white wine: 0.3 glass

5. Add lemon juice, asparagus beans, pasta, and a cup of pasta water to the pan. Season with salt, mix, and add arugula and halved cherry tomatoes.

   Required ingredients:

   • Lemon: 1 piece
   • Edamame beans peeled frozen: 1 glass
   • Asparagus: 300 g
   • Conchiglie pasta made from wholemeal flour: 500 g
   • Coarse salt:  to taste
   • Arugula: 30 g
   • Yellow cherry tomatoes: 200 g

6. Then add the ricotta and green onions, drizzle with the remaining oil, and sprinkle with grated lemon zest. Season with salt and pepper. Serve immediately.

   Required ingredients:

   • Ricotta cheese: 2 tablespoons
   • Green chopped onions: 2 tablespoons
   • Extra virgin olive oil: 2.5 tablespoons
   • Lemon: 1 piece
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste