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.
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.
- Asparagus: 300 g
- Frozen shelled edamame: 1 glass
2
Boil the pasta in salted boiling water until al dente. Drain, reserving 1 cup of the pasta water.
- Whole wheat conchiglie (shells): 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.
- Extra virgin olive oil: 2.5 tablespoons
- Shallot: 1 piece
4
Pour in the wine, bring to a boil, and let it reduce by half.
- 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.
- Lemon: 1 piece
- Frozen shelled edamame: 1 glass
- Asparagus: 300 g
- Whole wheat conchiglie (shells): 500 g
- Coarse salt: to taste
- Rocket (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.
- Ricotta cheese: 2 tablespoons
- Chopped green onion: 2 tablespoons
- Extra virgin olive oil: 2.5 tablespoons
- Lemon: 1 piece
- Coarse salt: to taste
- Freshly ground black pepper: to taste
