I decided I wanted to make a pasta dish with some of the veggies I bought at the farmers market this past weekend but I didn’t want a heavy sauce. I just wanted something light but filling. So I decided to make a lemon pasta with asparagus and spinich from the farmers market and basil from my garden. I threw in some peas as well just because the sounded good. Mine were from a can, but fresh would be even better. I also only needed to use 1 pot which saves inthe clean up! Just make sure you get gluten free pasta in order to make the dish gluten free!
We both thought the final dish turned out great! Very light and lemony with lots of veggies. Bill said some procuitto or bacon would be a nice addition and even though this dish doesn’t need it, everything is better with procuitto or bacon so I may try that next time.
My ingredients picture is missing the Parmesan.
- 1 lb dry gluten free penne pasta
- 1 bunch asparagus, trimmed and cut into 2 inch pieces
- 1 bag of spinach, washed
- ½ can of peas (or use fresh!)
- 4-6 large basil leaves, chiffonade
- 1 lemon & zest
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- ⅓ cup fresh parmesan, plus more for garnish
- Fresh ground salt and pepper
- In a larege pot bring water for the pasta to a boil. Meanwhile, prepare veggetables.
- When water is boiling, add pasta and cook according to package directions. When pasta has 2 minutes left to cook, add asparagus pieces and cook for remaining time.
- Drain pasta and asparagus. Place pan back on stove top and add olive oil. Heat over medium/low heat and add garlic. Heat for 1 minute until fragrant.
- Add spinach to garlic and oil and stir for 1 minute until spinach is slightly wilted. Add in pasta and apsaragus and stir.
- Add zest from 1 lemon and juice from ½ a lemon, basil, peas, and stir. Taste and add more lemon if desired along with sand fresh groupd pepper.
- Stir in ⅓ cup of fresh parmesan. Serve with a sprinkle of parmesan cheese.
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