PASTA: Pasta with Asparagus and Gremolata

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Pasta with Asparagus and Gremolata

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes p. 207

Serving Size : 4 Preparation Time :0:00

Categories : Pasta, Pizza, and Bruschetta

 

Amount Measure Ingredient -- Preparation Method

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2 cloves garlic -- finely minced

1/4 cup flat-leaf parsley -- chopped

2 teaspoons lemon zest -- finely chopped

3/4 pound fusilli

or rigatoni or linguine

1 pound asparagus -- trimmed

and cut into 1-inch pieces

salt -- to taste

freshly ground black pepper -- to taste

2 tablespoons extra virgin olive oil -- (2 to 3)

1 ounce Parmesan cheese -- grated (1/4 cup)

 

I love the way the lemon zest, garlic, and parsley team up with the

asparagus in this simple pasta. Both long pastas like linguine and

shapes work here. The dish is very quickly thrown together.

 

MAKES 4 SERVINGS

 

1. Begin heating a large pot or pasta pot full of water.

 

2. Mix together the garlic, parsley, and lemon zest. Set aside.

 

3. When the water reaches a boil, add 1 tablespoon salt and gradually

add the pasta. Stir to make sure the pasta doesn't stick to the bottom

of the pot. Four to 5 minutes before the end of the pasta cooking time,

add the asparagus to the pot. Boil until the pasta is cooked al dente,

firm to the bite (check the package for time indications; usually 8 to

10 minutes, although very thin pasta cooks more quickly). Drain the

asparagus and pasta.

 

4. Toss the pasta and asparagus in a warm serving bowl with the

garlic/parsley/lemon mixture, salt, pepper, and the olive oil. Serve,

passing the Parmesan in a bowl for sprinkling.

 

Advance preparation: You can prepare the garlic mixture an hour ahead of

serving.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 109 Calories; 9g Fat (71%

calories from fat); 4g Protein; 4g Carbohydrate; 6mg Cholesterol; 134mg

Sodium

Food Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat

 

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