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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
CaloriesProteinsFatsCarbohydrates
613.6
kcal
18.1g
grams
14.3g
grams
99.2g
grams
Ingredients
4servings
Frozen shelled edamame
1 
glass
Asparagus
300 
g
Whole wheat conchiglie (shells)
500 
g
Extra virgin olive oil
2.5 
tbsp
Shallot
1 
pc
Dry white wine
0.3 
glass
Lemon
1 
pc
Coarse salt
 
to taste
Freshly ground black pepper
 
to taste
Rocket (arugula)
30 
g
Yellow cherry tomatoes
200 
g
Ricotta cheese
2 
tbsp
Chopped green onion
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:
    1. Asparagus: 300 g
    2. Frozen shelled edamame: 1 glass

  • 2

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

    Required ingredients:
    1. Whole wheat conchiglie (shells): 500 g
    2. 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:
    1. Extra virgin olive oil: 2.5 tablespoons
    2. Shallot: 1 piece

  • 4

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

    Required ingredients:
    1. 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:
    1. Lemon: 1 piece
    2. Frozen shelled edamame: 1 glass
    3. Asparagus: 300 g
    4. Whole wheat conchiglie (shells): 500 g
    5. Coarse salt:  to taste
    6. Rocket (arugula): 30 g
    7. 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:
    1. Ricotta cheese: 2 tablespoons
    2. Chopped green onion: 2 tablespoons
    3. Extra virgin olive oil: 2.5 tablespoons
    4. Lemon: 1 piece
    5. Coarse salt:  to taste
    6. Freshly ground black pepper:  to taste

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