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Tuesday, June 16, 2009

AN EASY, ELEGANT, LEMONY PASTA DISH

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Pasta with Lemon, Asparagus, Peas and Vegan "Ham"

I posted a picture of this dish on a blog post back in May and promised to post the recipe. I'm finally getting around to it, after all of those desserts!

If you like creamy, lemony foods, you'll love this dish! And it's super easy and low-fat, as well! A perfect early summer supper dish.

Printable Recipe (sauce recipe included)


BRYANNA'S PASTA WITH LEMON, ASPARAGUS, PEAS AND VEGAN "HAM"
Serves 6

1 recipe Bryanna's Quick Creamy Sauce for Pasta (I used the sherry option)
1 lb. fresh asparagus, trimmed and cut into about 1" pieces
1 lb. wholewheat spaghetti or fettucine
approx. 2 cups slivered vegan "ham", loose-packed (such as Yves [I actually prefer their "bacon" to their "ham"])
1 1/4 cups frozen petit pois (baby peas), thawed
the juice of 1 large lemon
1/3 to 1/2 cup vegan Parmesan substitute (such as Galaxy Vegan Soy Parmesan, or Parma!, Rawmesan, or my Okara Parmesan sub, or whatever is your favorite)
zest of 1 large organic lemon (use a citrus zester, if possible, for long slivers of zest, as pictured)
a handful of chopped chives

Make the Quick Creamy Pasta Sauce and set aside.

Put a large pot of salted water on to boil for the pasta.

Steam or blanch the asparagus pieces until just crisp-tender, and quickly run them under cold water to stop cooking. Drain and set aside.

When the water boils, add the pasta and cook until al dente.

While the pasta cooks, brown the ham slivers lightly in a large sauté panstir-fry pan or skillet (use a spray of oil from a pump-sprayer, if necessary). Add the peas and asparagus to the pan and stir-fry just to heat them up. Add the lemon juice to the Quick Creamy Pasta Sauce and then add the mixture to the skillet, along with the Parmesan substitute of your choice. Stir it around over medium heat until the sauce bubbles.

Drain the pasta and add it to the skillet and toss with the sauce so that everything is coated and the ingredients are evenly distributed.

Divide the pasta dish evenly between 5 pasta bowls or plates (preferably warm ones). Top each serving with some of the lemon zest and chives and serve immediately.

 Nutrition (per serving): 459.4 calories; 5% calories from fat; 3.1g total fat; 0.0mg cholesterol; 1271.8mg sodium; 724.2mg potassium; 77.2g carbohydrates; 5.7g fiber; 3.9g sugar; 71.5g net carbs; 33.4g protein; 8.6 points.


Enjoy!

2 comments:

Desdemona said...

This looks great! I have some beautiful red pepper linguine that I've been wondering what to do with, and now I know!

zsazhelle said...

Thanks very much for this wonderful recipe!My family is crazy about pasta and it's high time they learn that vegan pasta dishes are just as great tasting as pasta meat dishes--and this comes with the added bonus of being low fat and uber nutritious!