Lemon Spring Vegetable Pasta
Easy · 9 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 1 lb fresh green vegetables (asparagus, broccoli, zucchini, snap peas)
- 4 oz pancetta, diced
- 2 garlic cloves, minced
- 1 lb fresh tagliatelle
- 3 Tbsp olive oil
- 2 lemons, juiced and zested
- Salt and pepper, to taste
- 3/4 cup Pecorino Romano, grated
- 1/4 cup Asiago, grated
Instructions
- Cut vegetables into bite-size pieces.
- Sauté pancetta in a Dutch oven over medium heat. Drain grease from pan, leaving just enough to cover the bottom. Add the garlic; sauté. When garlic becomes light gold, add the vegetables; sauté until crisp-tender.
- Cook pasta according to package directions and drain, reserving 1 cup pasta water. Add the pasta to the vegetables. Add the olive oil, lemon juice, half of the lemon zest, and salt and pepper; toss pasta to coat. Add pasta water as needed if pasta seems dry.
- Toss in the pancetta, remaining zest and almost all of the cheese. Sprinkle on remaining cheese when serving. Makes 4 servings.
Tags: pepperplate-import