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!
National Pinot Grigio Day: Lemon Angel Hair Pasta with Carrots and Zucchini
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
Bright lemon zest sings in this light pasta dish. Carrots and zucchini add a boost of veggies.
Ingredients
- 1/4 lb Angel hair pasta
- 2 tbsp olive oil
- 1 Shallot
- 2 Zucchini
- 2 Carrots
- 1 lemon Zest
- 1 Handful fresh greens
- Salt
- pepper
Instructions
- Cook the pasta in boiling salted water, according to package directions.
- Add 1 tablespoon of olive oil to a large skillet along with the diced shallot. Sauté for a few minutes until the shallot becomes translucent.
- Add the julienned carrots and continue sautéing on medium heat for another couple of minutes, tossing frequently with tongs.
- Add the julienned zucchini and continue sautéing for another couple of minutes, tossing frequently with tongs.
- Stir in the lemon zest and season with salt and pepper.
- When the pasta is cooked, drain it and add it to 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.
- Serve.
Notes
- For optimal texture, cook the pasta al dente – slightly firm to the bite.
- If fresh greens are unavailable, substitute 1/4 cup of sun-dried tomatoes for added flavor and color.
- Store leftover pasta in an airtight container in the refrigerator for up to 2 days; toss with a little extra olive oil before reheating.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 4
- Protein: 10
- Cholesterol: 5
Frequently Asked Questions
What type of pasta is used in this recipe?
This recipe specifically uses angel hair pasta, which cooks quickly and pairs well with the light lemon sauce.
How do I prepare the carrots and zucchini for this dish?
You should slice the carrots and zucchini into thin matchsticks or small pieces to ensure they cook evenly and blend well with the pasta.
What role does lemon zest play in this recipe?
Lemon zest adds a bright, citrusy flavor that enhances the overall freshness of the dish, complementing the sautéed vegetables and the Pinot Grigio pairing.
