Lemon and Chives Spaghetti With Farmers’ Market Veggies

May 10, 2023May 10, 20230 0
Lemon and Chives Spaghetti with Farmers' Market Veggies perfect for a healthy dinner
in Pasta

Prep

15 min

Cook

15 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

salt
1 lb tagliatelle pasta noodles
1/2 lb asparagus , thin , trimmed of tough ends
1/3 lb thin green beans
1 cup frozen peas
1 tablespoon olive oil
3 tablespoons butter
1/2 cup chives , finely chopped
2 garlic cloves , minced
1/2 cup white wine , dry
1 tablespoon Dijon mustard
2 meyer lemons
2 cups mache or 2 cups other baby lettuce
pepper
grated parmigiano-reggiano cheese , for serving

Nutrision Information

Servings Per Recipe
4-6
Calories
315
Sugar
5g
Fat
12g
This Lemon and Chives Spaghetti with Farmers' Market Veggies is the perfect dish for a healthy and flavorful dinner. Made with fresh asparagus, green beans, and peas, this pasta dish is not only delicious but also packed with nutrients that will keep you energized. The tangy sauce, made with white wine, Dijon mustard, and lemon, adds a brightness to the dish that is perfect for spring and summer months. The use of grated Parmigiano-Reggiano cheese adds a touch of saltiness and depth of flavor to this light, refreshing meal. Serve it up in bowls with a sprinkle of fresh mache (or other baby lettuce) for an extra pop of color and texture. This recipe serves 4-6 people and takes about 25-30 minutes to prepare, making it a great option for a quick and healthy weeknight dinner.

Instructions

1.Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions.
2.After 5 minutes, add the asparagus and green beans to the boiling water. Cook until the vegetables and pasta are tender, about 3-4 minutes.
3.Add the frozen peas and stir gently, then drain the pasta and vegetables in a colander.
4.In a large skillet, heat the olive oil and butter over medium heat. Add the chives and garlic and cook for 2-3 minutes until fragrant.
5.Pour in the white wine and simmer for 2 minutes. Stir in the Dijon mustard and the juice of one lemon.
6.Add the cooked pasta and veggies into the skillet, tossing to coat in the sauce. Cook for 1-2 minutes until heated through.
7.Divide the pasta and vegetables into bowls and top with a sprinkle of pepper, mache (or other baby lettuce), and grated Parmigiano-Reggiano cheese.

PROS

This lemon and chives spaghetti dish is full of healthy, fresh vegetables and bright, tangy flavor from the lemon.

It’s a great way to get your daily dose of greens and add variety to your usual pasta dishes.

Plus, it’s vegetarian-friendly!

CONS

The dish may be a bit too tangy or lemony for some people’s taste.

The use of white wine in the sauce may be off-putting for those who don’t like the taste of alcohol in their food.

HEALTH & BENEFITS

The vegetables used in this dish provide a great source of vitamins and minerals, including fiber, Vitamin C, and iron.
The lemon juice used in the sauce contains Vitamin C, an antioxidant that supports a strong immune system.
Additionally, this dish is lower in fat and calories compared to heavier pasta dishes.

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