PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
This light lemon pasta dish is loaded with carrots and zucchini so you get a dose of veggies in each bite.
I’m in summer recipe planning mode these days and definitely going for dishes that are light, easy and quick to make. Because I want to be outside in the warm sunny weather and not in the kitchen chained to my stove. Bonus points for dishes that taste good at room temperature as well as hot. Extra extra bonus points if I can work a few veggies into it.
Usually when I think summer pasta dishes I’m picturing a cold salad with a dressing. But there’s no reason it can’t be a light, lemony dish. I recently had the pleasure of sampling some northern Italian Pinot Grigiot from Cavit Wines and loved how light and refreshing it was, perfect for citrus based dishes. I can totally see drinking it with a lemony dessert but why not a lemony pasta?
The hit of lemon zest with the sautéed vegetables and angel hair pasta was absolutely perfect. With the first taste I was mentally sitting on a porch somewhere, eating this for lunch or an early supper and sipping my wine. Speaking of wine, Cavit is declaring the Friday before Memorial Day weekend to be National Pinot Grigio Day and I’m on board. In fact, I think I’ll be celebrating this holiday all summer. Enjoy!
- ½ lb. Angel hair pasta
- 2 Tablespoons olive oil
- 1 Shallot, peeled and diced
- 2 Zucchini, peeled and julienned
- 2 Carrots, peeled and julienned
- Zest of 1 lemon
- Handful of fresh greens (baby spinach, mache or micro arugula are all options)
- Salt and pepper to taste
- Cook the pasta in boiling salted water, according to package directions.
- Add 1 tablespoon of the olive oil to a large skillet along with the diced shallot. Saute for a few minutes until the shallot becomes translucent. Add the julienned carrots and continue sautéing, on medium heat, for another couple of minutes. Toss frequently with tongs.
- Add the julienned zucchini and continue sautéing for another couple of minutes. Continue to toss frequently with tongs.
- Stir in the lemon zest and season with salt and pepper.
- When the pasta is cooked, drain and add into the pan with the vegetables. Add the remaining tablespoon of olive oil and toss to combine. Remove from the heat and stir in the greens. The residual heat from the pasta will wilt them down just enough. Serve with a glass of the chilled Pinot Grigio.