Description
Bright lemon zest sings in this light pasta dish. Carrots and zucchini add a boost of veggies.
Ingredients
Units
Scale
- 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