Hiii,
I wish I was posting more but damn life catches you quickly some days. I find myself spending more time with friends and out and about. I feel like I have been eating also average, not as exciting foods. I need to get those creative juices flowing. Anyway, enough about my excuses.
I have been on such a fresh lemony veggie pasta kick lately. I pick up a mix of veggies such as broccolini, asparagus, lemon, garlic, fresh corn, tomatoes, zucchini, squash and fresh herbs and just whip it together and it’s my ideal situation for a quick and delicious meal.
It’s crazy to me that just a few years ago that I legit only would make pasta with such a strict “red’ sauce or “cream-based” sauce. And now I can’t get enough of these fresh, silky smooth, “salted pasta water” based sauces that have the best texture and are SO fresh.
Everyone knows pasta is my jam, I just want to share all my love for the damn thing.
Ingredients:
Bucatini, spaghetti or linguine – something that you can twirl. – TBH I don’t know specific ounces, I just make a lot and eat it throughout the week.
1 bunch of asparagus, cut into 1/2 inch bites
1/4 cup sundried tomatoes
1 ear of corn, off the cob
1/2 juice of a lemon
1/4 cup of fresh basil, chopped
1/2 cup of the boiling salted pasta water
4 cloves of garlic
salt/pepper
red pepper flakes
1/4 cup of shredded fresh parmesan
Olive Oil
Method:
In a large pot of boiling water, add in the pasta and a generous amount of salt. Set your timer for the pasta. Stir occasionally. When there are 5 minutes left on the timer, start to cook your veggies. Add in the asparagus, corn, sundried tomatoes, garlic, red pepper flakes with some olive oil and cook for about 5 minutes on medium heat. Once the pasta is done, reserve that 1/2 cup of the pasta water and set aside. Drain the pasta and add it to the veggie mix. Turn the heat to low and add in the pasta water, squeeze of the lemon and parmesan. Stir until the cheese is completely melted. (Some cheese will coat the back of the tongs/whatever utensil you’re stirring with.) Toss in the basil. Your pasta should soak up the majority of that pasta water, but a little sauce should still coat the bottom of the pan. It will create a silky smooth sauce that is so light for summer.
Plate your pasta and grate some fresh black pepper over top.
XO
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