Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts

Submitted by SarasotaCook

"Now, I know I have another lemon pasta dish with asparagus ... This isn't the same. Even though It is close, I consider this more a main dish where the other to me is more of a side dish with the mayonnaise and cheddar cheese as a dressing. This is a quick dinner with tons of flavor. No onions and sauce is creamy but still light with the lemon flavor. The roasted vegetables and baby arugula just make all the difference. I copied this from a restaurant I ate in Northern FL a few years ago and it was so good. Note: if you want you can down on the cream a little and add some of the pasta water to thin out the sauce. You could also use a lighter cream if you want. I usually start out with 1/2 cup, and then add a little more. But 1 cup is really which I think works best. This is a great light vegetarian dinner, but you could always top with some sliced chicken or serve it on the side."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 4 Main dinner servings
• Serves: 4-6

ingredients

• 1 lb spaghetti
• 3⁄4 lb asparagus (ends cut off and cut in 1-inch pieces on an angle)
• 3⁄4 lb green beans (ends trimmed and cut in 1-inch pieces on an angle)
• 1⁄2 cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water)
• 2 teaspoons minced garlic
• 1 lemon, zest of
• 2 teaspoons lemon juice (1/2 lemon)
• 4 tablespoons of toasted walnuts
• salt
• pepper
• 1 (6 ounce) bag baby arugula
• 1 tablespoon olive oil to roast the vegetables
• 1⁄2 teaspoon ground black pepper
• 1⁄4 cup parmesan cheese, for the sauce
• 1⁄2 cup parmesan cheese, for a garnish (optional)

directions

1. Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side. Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes. Remove and off to the side. In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat. About 10 minutes.
2. Pasta -- While your vegetables cook, prepare the pasta according to directions.
3. Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts. Toss well.
4. Finish Up -- The vegetables should be done by now. Add them to the serving bowl with the arugula. Then drain your pasta and also add to the serving bowl. Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well. Garnish with the extra parmesan if you want.