Spring Green Pasta Toss
9
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This recipe features protein-packed lentil pasta tossed with a simple but flavorful lemon-Pecorino sauce, crisp asparagus, and sweet peas. Don’t be tempted to skip the herbs. Their bright freshness ties the entire dish together. To save yourself an extra pan to wash, add the veggies to the pot of boiling water for the last few minutes of the pasta cooking time, so they are done at the same time. This technique works with shrimp as well.
Ingredients
Uncooked yellow lentil pasta
9 oz
2 undefined
Frozen green peas
1.5 cup(s)
Lemon wedge(s)
8 oz
Olive oil
1.5 Tbsp
Garlic clove
1 clove(s)
Crushed red pepper flakes
1 pinch(es)
Grated Pecorino Romano cheese
0.25 cup(s)
Kosher salt
1 tsp
Black pepper
0.25 tsp
Basil
4 Tbsp
Instructions
1
Bring a large pot of salted water to a boil. Add the pasta and cook for 4 minutes. Add the asparagus and peas and cook for 5 minutes more or until the pasta is al dente. Reserve ¼ cup of the cooking water. Drain the pasta and vegetables well and transfer to a large serving bowl.
2
Meanwhile, into a small bowl, finely grate 1 tsp zest from the lemon, then squeeze 1 tbsp juice. Whisk in the reserved pasta cooking water, oil, garlic, red pepper, 3 tbsp cheese, salt, and black pepper to make the sauce.
3
Pour the sauce over the pasta and vegetables and toss well to combine. Garnish with the remaining 1 tbsp cheese and herbs.
4
Serving size: 2 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.