Garlic-Lemon Turnip Pasta with String Beans and Edamame
Try this Garlic-Lemon Turnip Pasta with String Beans and Edamame recipe
Try this Garlic-Lemon Turnip Pasta with String Beans and Edamame recipe
- salt and pepper to taste
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 small shallot minced
- 1.25 pounds string beans ends trimmed
- 2 turnips, peeled blade b
- 1/2 teaspoon fresh lemon zest
- 1/2 cup cooked edamame beans
- 1 tablespoon freshly grated parmesan cheese to garnish
- Carbohydrate 23.0429404943627 g
- Cholesterol 2.74999999767529 mg
- Fat 7.7128466318787 g
- Fiber 9.75866313201573 g
- Protein 6.80300864859634 g
- Saturated Fat 1.50994686160332 g
- Serving Size 1 1 Serving (306g)
- Sodium 103.463820409081 mg
- Sugar 13.2842773623469 g
- Trans Fat 0.323385603993829 g
- Calories 170 calories
Step-by-step
- Bring a medium pot filled halfway with water to a boil.
- Once boiling, add in the string beans and cook for about 5 minutes or until the beans are string-tender.
- Drain into a colander and set aside.
- Once water starts boiling, place a large skillet over medium heat and add in the olive oil.
- Once oil heats, add in the garlic, shallots and red pepper flakes and cook for 2 minutes or until shallots are translucent.
- Add in the turnip noodles and toss thoroughly to combine.
- Season with salt and pepper and cover, cooking for 5 minutes or until turnip noodles are al dente, uncovering occasionally to toss.
- Once cooked, add in the lemon zest, string beans and edamame and toss.
- Let cook for 2 minutes to let the edamame warm and flavors combine.
- Divide pasta into bowls, garnish with parmesan and serve.
Substituting Root Vegetables
Swapping turnips for standard zucchini noodles changes the water content and texture profile entirely. Turnips release less surface moisture initially but contain denser cellular walls that require deliberate steaming time. Slice them uniformly on a 2-millimeter blade setting to ensure even softening during the covered skillet phase.Managing Moisture and Heat
Skipping the initial string bean blanching step leaves the pods fibrous and undercooked while the turnip noodles turn to mush. Cook those green beans in a medium pot of boiling water for exactly 5 minutes until string-tender before draining. Maintain a medium heat setting when blooming the minced garlic, shallot, and red pepper flakes in olive oil; burning the aromatics creates a bitter baseline that lemon zest cannot correct.Storage and Reheating
Freezing is entirely unsuitable for this dish because thawed root vegetables and beans turn spongy and release pools of water. Store leftovers in a sealed glass container in the refrigerator for up to 2 days maximum. Reheat gently in a skillet over low heat for 3 minutes rather than using a microwave, which concentrates residual moisture and overcooks the edamame.
