Lemony Vegetables And Pasta Recipes

LEMON PASTA WITH SUMMER VEGETABLES

Steps:

• Blanch the Vegetables: Set up a large bowl of ice water in your sink. Bring a large pot of water to a rolling boil. (you can use the same water for all the vegetables but cook the corn last to avoid strings getting tangled in the other veggies) Put the asparagus into the boiling water and set the timer for 2 - 3 minutes, depending on how thick they are. Transfer them to the ice water to stop the cooking process immediately and preserve their bright green color. Slice them into bite-sized pieces. Put them into a large bowl and set aside. Add snap peas to the boiling water. Set the timer for 2 minutes. Scoop them out and plunge them into the ice bath, using a slotted spoon or mesh skimmer. Slice off the tough little root at the end of each pea pod and slice peas diagonally into thirds. Add them to the bowl with the asparagus. Add corn to the boiling water and set the timer for 3 minutes. Plunge corn into ice water to cool and then cut the kernels off the cob and add to the bowl. (if using frozen corn, no need to cook it) Vegetables can be blanched ahead of time and kept in an airtight container in the fridge for a few hours - bring to room temp before continuing.
• Cook the Pasta: Cook pasta in salted water (1 tablespoon), according to the package directions. Drain the pasta, reserving 1 cup of the cooking water.
• Make the Sauce: While the pasta is cooking, whisk the olive oil, lemon juice, parmesan, salt and pepper in a small bowl. Put pasta into the large bowl with the vegetables. Pour the sauce mixture on top and toss to coat. Add up to a cup of the cooking water, tossing, until you get your desired consistency. The sauce shouldn't be liquidy, it should just coat the pasta. Season pasta with salt and pepper, to taste.
• Toss with basil just before serving. Serve with extra parmigiana cheese on the side.

LEMON RICOTTA PASTA WITH VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms, onion, bell pepper, and garlic; saute until softened, 5 to 10 minutes. Season with salt, pepper, 1 teaspoon Italian seasoning, and crushed red chili pepper. Add spinach and tomato towards the end of the saute process and cook until spinach has wilted.
• Season ricotta cheese with more Italian seasoning, garlic powder, and onion powder. Stir seasoned ricotta cheese into the vegetable mixture with Parmesan cheese, lemon zest, and lemon juice. Heat over medium-high heat until heated all the way through, 3 to 5 minutes.
• Plate and top with mozzarella.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.