Green Vegetable and Walnut Pasta

Name: Green Vegetable and Walnut Pasta
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: 2.75 cups green Asparagus; 1 cup french Green beans; 6 Tbsps olive oil; 2 Tbsps lemon juice; 1 Tbsp parsley; salt; freshly ground peppers; 7 ozs Spaghettini; 2 Tbsps canned Sweet corn (kernels); 1 Tbsp parsley; 0.333 cup roughly chopped Walnut; 2 Tbsps crumbled pecorino romano

Average: 5 (1 vote)

(1 vote)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 50 min.

Ready in

Healthy, because

Even smarter

This recipe is full of nutrients from the veggies and energizing, fiberous carbohydrates from the pasta, making this a well rouded meal that is perfect for lunch and dinner.

This is a vegitarian recipe, but if you want more protein, you can add some grilled chicken to the pasta.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 2 ¾ cups green Asparagus; 1 cup french Green beans; 6 Tbsps olive oil; 2 Tbsps lemon juice; 1 Tbsp parsley; salt; freshly ground peppers; 7 ozs Spaghettini; 2 Tbsps canned Sweet corn (kernels); 1 Tbsp parsley; 0.333 cup roughly chopped Walnut; 2 Tbsps crumbled pecorino romano

How healthy are the main ingredients?

Green beans olive oil Walnut pecorino romano parsley salt

print shopping list

Preparation steps

Peel the lower third of each asparagus spear, cut off the ends and cut the spears into approximately 2" pieces.

Cook in boiling, salted water for 10-12 minutes, then drain. Trim the beans and add to the asparagus after 4 minutes.

Cook the spaghettini in plenty of boiling, salted water according to the package instructions until al dente.

Heat the oil in a large frying pan and briefly toss the asparagus, beans, and sweet corn kernels. Season well with salt and pepper and add lemon juice to taste.

Mix in the drained spaghettini with the nuts and parsley. Serve on plates sprinkled with the crumbled cheese.