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How To make Ziti with Asparagus, Peas and Lemon Cream
1/2 c Shelled fresh peas (about
-1/2 lb unshelled) 1/2 lb Asparagus, trimmed, peeled
-and cut on the diagonal -into 1-1/2" pieces 8 tb Unsalted butter
1 1/4 c Heavy cream
1 Juice of lemon
1 ts Finely grated lemon rind
Salt Freshly ground white pepper 1/2 lb Ziti or tubular pasta
3 Hearts of Bibb or butter
-lettuce, separated into -leaves 1/2 c Freshly grated Parmesan
-cheese (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve. In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm. Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once. Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium. -----
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All you need is one pot and a dream when it comes to this pasta recipe. Although I'm hesitant, I'm hoping to find something special here.
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Garlic Cream Bucatini with Peas and Asparagus
This truly is a wonderful springy gem! Bucatini noodles in a garlic-infused creamy sauce and twirled around buttery bits of asparagus and peas. SO GOOD!
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Easy and Dairy-free Asparagus Pasta | Vegan Recipe
Easy and Dairy-free Asparagus Pasta | Vegan Recipe
I have put together this recipe with the holidays in mind. This is also one of my go-to recipes when I am just too tired to cook and I feel like having a lush, rich, and creamy lemon sauce without the guilt. The creamy but dairy-free pasta recipe is for you and your family to enjoy!
The Preserved Lemons are a key ingredient in this dish and available in my free “Let’s Eat Plant-Based Ebook”.
***
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A splash of Olive Oil (optional)
2 bunches of Asparagus, ends trimmed and discarded, soft parts halved
1 bulb of Garlic, smashed, peeled, and chopped
2 Green Chilies, sliced
1/4 Preserved Lemon Rind, sliced
1 cup Coconut Cream
A bunch of Rocket Salad
240 grams of Pasta of your choice, boiled
Salt and Black Pepper, to taste
1 Tbsp. #INTENTION
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Preheat a pan, add a splash of olive oil and asparagus halves, and season well.
Stir-fry for a minute and then add the garlic, chili, and preserved lemon rind.
Cook for one more minute and then pour in the coconut cream.
Top with the rocket and cooked pasta and stir until coated with the sauce.
Treat yourself to a plate of creamy pasta loaded with greens.
***
Serves: 2
Prep time: 2 mins
Cooking time: 10-15 mins for pasta and 5 mins for sauce
Freezer-friendly: No
C, RSF, DF, NF, VEG, V
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