This easy pasta recipe stars spring vegetables--classic asparagus as well as escarole, a member of the chicory family with a slightly bitter flavor. Escarole cooks quickly and is ideal for wilting into soups and pasta dishes. It can also be eaten raw in salads. It looks like green-leaf lettuce but its leaves are sturdier and a bit curly; you can find it the produce section of large supermarkets. Source: Diabetic Living Magazine, Spring 2019

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Ingredients

Ingredient Checklist

Directions

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  • Bring a large pot of water to a boil over high heat. Add asparagus and cook until bright green, about 3 minutes. With a slotted spoon, transfer the asparagus to a colander; refresh under cold running water.

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  • Add pasta to the boiling water and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water. Drain the pasta in a colander.

  • When the pot is cool enough to handle, dry with paper towels. Add oil and butter; heat over medium-high heat. Add shallot and garlic; cook, stirring, until tender, 2 to 3 minutes. Add the asparagus, the pasta, beans, lemon zest, and 3/4 cup of the reserved pasta water. Cook, tossing and adding more pasta water as needed, until a glossy sauce forms and coats the pasta, about 4 minutes.

  • Add escarole, Parmesan, salt, pepper, and crushed red pepper; toss to combine. Garnish each serving with lemon wedges and additional lemon zest, if desired.

Nutrition Facts

330 calories; 13.3 g total fat; 4.5 g saturated fat; 16 mg cholesterol; 627 mg sodium. 500 mg potassium; 45.3 g carbohydrates; 10.8 g fiber; 3 g sugar; 12.9 g protein; 2588 IU vitamin a iu; 12 mg vitamin c; 155 mcg folate; 113 mg calcium; 3 mg iron; 26 mg magnesium;

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