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.

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Spring 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

329.7 calories; protein 12.9g 26% DV; carbohydrates 45.3g 15% DV; exchange other carbs 3; dietary fiber 10.8g 43% DV; sugars 2.6g; fat 13.3g 20% DV; saturated fat 4.5g 22% DV; cholesterol 15.8mg 5% DV; vitamin a iu 2587.8IU 52% DV; vitamin c 11.6mg 19% DV; folate 154.6mcg 39% DV; calcium 112.9mg 11% DV; iron 2.8mg 15% DV; magnesium 25.6mg 9% DV; potassium 500.3mg 14% DV; sodium 626.6mg 25% DV.