Whole-Wheat Pasta with Vegetables and Lemon
Whole-wheat pasta, such as this shell-shaped chiocciole, is a high-fiber pick. Here, it's combined with other Italian ingredients (arugula and ricotta salata), plus Japanese edamame, to yield a multitude of tastes, textures, and nutrients. You can serve this dish cold, as a pasta salad, if you like. Refrigerate, covered, up to one day.
- 1 cup frozen shelled edamame
- 10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces
- 1 pound whole-wheat shell-shaped pasta (such as chiocciole)
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1/3 cup dry white wine
- Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)
- 2 1/2 teaspoons coarse salt
- 2 cups baby arugula (about 1 ounce)
- 6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)
- 2 tablespoons freshly grated ricotta salata
- 2 tablespoons chopped fresh chives
- Freshly ground pepper
Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.
Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.
Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.