Pasta, Veggies and Lemon Sauce
My week in the kitchen this week has consisted of cooking up lots of leftovers. I took a trip to Costco last week and of course came home with large quantities of stuff…mostly produce. I can’t help myself. You get so much more for your money with Costco produce. I would love to say that I shop my farmer’s market every Saturday morning, but it just doesn’t always work out that way for me.
Anyway, back to the leftovers. Looking in my fridge and trying to make some room, I knew it was time for a few things to go. I sent out a “tweet” and was answered by my reliable foodie friend Maria with this awesome idea for dinner. I love light lemon sauces so the minute I read her recipe I knew this was what I wanted to make. Pasta is a perfect way to use up items in your fridge, especially veggies. My husband, nephew and I ate this tonight while watching the Magic in the Playoffs…they were full of compliments. Thanks for the inspiration Maria!
I needed this pasta. It was perfect.
Recipe adapted from Two Peas and Their Pod
1 box Whole Wheat Angel Hair Pasta
2-3 TB Olive oil
1/2 onion, chopped
3 garlic cloves, minced
1 bunch of asparagus, trimmed and cut in thirds
1 red, yellow or orange bell pepper, thinly sliced
thinly sliced prosciutto, roughly chopped (optional)
1 bunch of fresh spinach leaves, cleaned
pinch Red pepper flakes
Salt and Pepper to taste
Zest and juice of one large lemon
grated Asiago or Parmesan Cheese
Bring a big pot of water to boil. Add salt and cook pasta until al dente.
While the pasta is cooking, heat oil in a large saute pan. Add onions and cook until tender. Add garlic and red pepper flakes. Add red peppers, asparagus and saute for 2-3 minutes. Add prosciutto and cook for 1-2 minutes. Add spinach and cook until wilted. Season with salt and pepper. Using a spaghetti spoon or tongs, transfer pasta along with some pasta water into saute pan. Add lemon zest and juice of one lemon and toss in saute pan. Top with fresh grated Asiago or Parmesan cheese.
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