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Gallery Whole-Wheat Pasta with Vegetables and Lemon Credit: Ellie Miller Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 cup frozen shelled edamame 10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces 1 pound whole-wheat shell-shaped pasta (such as chiocciole) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 shallot, finely chopped 1/3 cup dry white wine Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total) 2 1/2 teaspoons coarse salt 2 cups baby arugula (about 1 ounce) 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup) 2 tablespoons freshly grated ricotta salata 2 tablespoons chopped fresh chives Freshly ground pepper
Cook’s Notes You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day.
Gallery Whole-Wheat Pasta with Vegetables and Lemon Credit: Ellie Miller
Recipe Summary Servings: 6
Gallery
Whole-Wheat Pasta with Vegetables and Lemon Credit: Ellie Miller
Whole-Wheat Pasta with Vegetables and Lemon
Credit: Ellie Miller
Whole-Wheat Pasta with Vegetables and Lemon
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 cup frozen shelled edamame 10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces 1 pound whole-wheat shell-shaped pasta (such as chiocciole) 2 tablespoons plus 2 teaspoons extra-virgin olive oil 1 shallot, finely chopped 1/3 cup dry white wine Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total) 2 1/2 teaspoons coarse salt 2 cups baby arugula (about 1 ounce) 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup) 2 tablespoons freshly grated ricotta salata 2 tablespoons chopped fresh chives Freshly ground pepper
Directions
Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.
Cook’s Notes You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day.
Cook’s Notes
You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day.
Reviews
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 Ratings 5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Whole-Wheat Pasta with Vegetables and Lemon
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Whole-Wheat Pasta with Vegetables and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
