Lemony Pasta with Green Beans & Almonds
Try this Lemony Pasta with Green Beans & Almonds recipe, or contribute your own.
Try this Lemony Pasta with Green Beans & Almonds recipe, or contribute your own.
- sea salt to taste
- red pepper flakes to taste
- fresh ground black pepper to taste
- 2 teaspoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon zest
- 1 cup uncooked whole wheat fusilli pasta (use gluten-fr
- 1/3 cup roughly chopped shallots
- 1 cup fresh or frozen green beans (i used frozen organi
- 2 tablespoons toasted almond slices plus more for topping
- vegan parmesan; for topping
- Carbohydrate 1.70088499789428 g
- Cholesterol 0 mg
- Fat 6.45926 g
- Fiber 0.299500008440765 g
- Protein 0.09889999990728 g
- Saturated Fat 0.892376 g
- Serving Size 1 1 Serving (24g)
- Sodium 155.477499999756 mg
- Sugar 1.40138498945351 g
- Trans Fat 0.178026000000001 g
- Calories 62 calories
Step-by-step
- Bring a medium pot of water to a boil.
- Boil the pasta for 11 minutes or until al dente. Drain.
- Meanwhile, heat a medium skillet over medium heat.
- Add the oil and saute the shallots for 4 minutes or until softened and starting to brown.
- Add the green beans and cook for 5 minutes or until the beans are crisp-tender.
- Add the red pepper flakes and cook 1 minute longer.
- Fold the pasta into the cooked shallots and green beans, then stir in the lemon juice, lemon zest, and almonds.
- Season with salt and pepper to taste.
- Serve with vegan Parmesan and more almonds.
Boiling whole wheat fusilli for precisely 11 minutes establishes the structural foundation for this dish, preventing the grains from collapsing under the weight of the mix-ins. Whole wheat pasta requires careful monitoring because it lacks the forgiving nature of refined semolina. Pulling the pot off the heat the moment the pasta reaches an al dente bite ensures it retains enough resistance to hold its shape when tossed in the skillet.
Maintaining textural contrast hinges entirely on the vegetables and fats. Shallots demand four minutes in medium-heat oil to develop caramelized edges without burning, while green beans need five minutes to cross the threshold from raw to crisp-tender. Adding frozen beans directly to the pan releases surface moisture that must evaporate before the vegetables can brown properly, so watch for the sizzling sound to shift from a wet hiss to a dry crackle. Toasting sliced almonds until fragrant activates their natural oils, providing the necessary crunch against the soft shallots and tender pasta strands.
Citrus application requires precision to preserve brightness. Whisking fresh lemon zest directly with the oil coats the pasta evenly, while the juice provides the acid needed to cut through the plant-based fats. Substituting traditional dairy cheese with a vegan alternative maintains the savory depth without weighing down the lighter vegetable components. This preparation draws inspiration from rustic Italian traditions where pantry staples and garden produce merge into simple, satisfying lunches.
