Pasta with Vegetables, Herbs, and Lemon

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pasta with vegetables, herbs, and lemon

Ingredients

Edamame Beans - 1 cup
Asparagus - 10.6 oz
Conchiglie Pasta - 17.6 oz
Olive Oil - 2½ tablespoons
Shallot - 1 piece
Dry White Wine - 0.3 cups
Lemon - 1 piece
Coarse Salt - to taste
Ground Black Pepper - to taste
Arugula - 1.1 oz
Yellow Cherry Tomatoes - 7.1 oz
Ricotta cheese - 2 tablespoons
Chopped Green Onions - 2 tablespoons

Step by Step guide

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 5

Add lemon juice, edamame with asparagus, pasta, and the reserved pasta water to the pan. Season with salt, stir, and add arugula and halved cherry tomatoes.

Step 6

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