
Baked Fish + Lemony Pasta with Spring Vegetables and Greens

How To Make Greek-Style Shrimp Scampi with Ouzo | Rachael Ray

Deals From Rue La La: Deep Foot Massager, Elegant Bedding Set + …

How To Make Roasted Eggplant Dip (Melitzanosalata) | Rachael Ray

How To Make An Easy Greek Salad | Rachael Ray

How To Make Lemon-Garlic Rice Pilaf with Toasted Pine Nuts | Rac…

Tony Hale On Filming New I Love Lucy Movie With Nicole Kidman: "…

How To Make Pegan Chai Pancakes | Paleo Vegan Recipe From Dr. Ma…

How To Make Soufflé Pancakes with Blueberry Jam | Kid Chef Matth…

How To Make Fried Rice | Geoffrey, Madeline and Anna Zakarian

How To Make Ham, Egg + Cheese Hash Brown Waffles | BLD Recipe

Rach's Chicken Riggies + Expert-Picked Style, Design and Tech Es…

Quick Maple Pork Chops With Garlicky Mashed Potatoes + Tom Payne…

Tony Hale Dishes On "I Love Lucy" Film + Rach Makes a Greek Feast

Jessica Alba & Cash Warren's "Double Date" With Rach & John + Ra…

Rach's Bagels 5 Ways (Like Spinach & Artichoke!) + Ham, Egg & Ch…

How To Make Tso Tini Cocktail | John Cusimano

How To Make Rachael's General Tso's Chicken

How To Make Perfectly Charred Carne Asada Tacos with Avocado Cre…

We Surprise The Adorable Couple Behind The Secret @MealsSheEats …

How To Make John's Blackberry-Ginger "House Call Mocktail | John…
Ingredients
- 12 ounces farro spaghetti, lemon spaghetti or thin spaghetti
- 2 tablespoons olive oil
- 4 spring onions or 2 leeks, both whites and light greens, very thinly sliced on bias or chopped
- 1 bulb spring garlic or 2 large cloves, thinly sliced
- 1/2 pound thin asparagus, thinly sliced on bias
- 2 spring fennel or 1 small bulb, quartered and cored and thinly sliced
- Salt and pepper
- 1 cup fresh peas or fresh shelled fava beans
- 1 escarole, chopped or 2 to 3 heads gem Romaine lettuce
- 1 lemon
- EVOO – Extra Virgin Olive Oil, for drizzling
- A handful Pecorino cheese, to serve
Yield
Serves: 4
Preparation
Bring a large pot of water to a boil for the pasta. Once boiling, add salt and pasta, and cook to al dente.
While the pasta cooks, heat a large skillet over medium to medium-high heat with olive oil, 2 turns of pan. Add onions or leeks, garlic, asparagus and fennel, and sauté 3 minutes. Add peas or shelled fava to the vegetables and wilt in greens. Add lemon zest and juice then reduce heat to lowest setting.
Reserve 1/2 mug of starchy pasta water then drain the pasta. Add pasta to skillet with sauce and vegetables and toss with reserved cooking water, a drizzle of EVOO and the Pecorino. Adjust seasoning and serve.
MORE:
Sicilian Lemon Spaghetti
Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
Pasta alla Carbonara with Spring Onions and Lemon