NEXT RECIPE >

Lemony Vegetables and Pasta Recipe
Lemony Vegetables and Pasta Recipe photo by Taste of Home
Next Recipe

Lemony Vegetables and Pasta Recipe

Read Reviews
4.5 10 9
Publisher Photo
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito!
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:7 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 7 servings

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 cups uncooked bow tie pasta
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup vegetable broth
  • 1 cup shredded Parmesan cheese
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped pistachios
  • 1/4 cup fresh basil leaves, thinly sliced
  • Additional shredded Parmesan cheese

Nutritional Facts

1-1/2 cup: 366 calories, 15g fat (6g saturated fat), 24mg cholesterol, 559mg sodium, 45g carbohydrate (5g sugars, 4g fiber), 15g protein.

Directions

  1. In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once.
  2. Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly.
  3. Reduce heat. Stir in the cheese, sour cream, lemon juice and peel; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese. Yield: 7 servings.
Originally published as Lemony Vegetables and Pasta in Country Woman March/April 2007, p27

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.


Reviews for Lemony Vegetables and Pasta

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
egglestona User ID: 4986347 104588
Reviewed Apr. 30, 2014

"I love this dish! Perfect for summer."

MY REVIEW
dxstephe User ID: 6547845 150773
Reviewed Mar. 9, 2012

"Very easy to prepare, enjoyable meal without meat"

MY REVIEW
mdipilato User ID: 1222782 77652
Reviewed Sep. 7, 2010

"Can I have the nutritional information? It is very good..."

MY REVIEW
SadieGrace User ID: 2352322 164857
Reviewed Nov. 24, 2009

"delicious! kids and adults asked for seconds!"

MY REVIEW
operababie1 User ID: 3922241 150612
Reviewed Apr. 2, 2009

"Yum this sounds wonderful. I will have to make it.

Shannon"

MY REVIEW
Wag234 User ID: 1949114 95706
Reviewed Mar. 23, 2009

"This was very good. I added chicken (chopped)to it. The red pepper flake definitely gives it a little kick!"

MY REVIEW
myfbil User ID: 99818 95700
Reviewed Mar. 23, 2009

"Sounds delicious! I will try this recipe."

MY REVIEW
Francie21 User ID: 3757672 104582
Reviewed Mar. 21, 2009

"Thank you for posting this recipe, I will fix it tonight, sounds sooooo goood!"

MY REVIEW
SusanMarie1956 User ID: 2906299 96979
Reviewed Mar. 20, 2009

"ERIN,

CONGRATULATIONS!!!!
~ Susan"

MY REVIEW
RD2Cook User ID: 1012768 126086
Reviewed Mar. 16, 2009

"EXCELLENT! Easy to prepare and tastes great, two of my favorite things in a recipe. I will make this one again and again."

Loading Image