Lemony Angel Hair Pasta with Carrots and Zucchini

I'm in summer recipe planning mode these days and definitely going for dishes that are light, easy and quick to make. Because I want to be outside in the warm sunny weather and not in the kitchen chained to my stove. Bonus points for dishes that taste good at room temperature as well as hot. Extra extra bonus points if I can work a few veggies into it.

Usually when I think summer pasta dishes I'm picturing a cold salad with a dressing. But there's no reason it can't be a light, lemony dish. I recently had the pleasure of sampling some northern Italian Pinot Grigiot from Cavit Wines and loved how light and refreshing it was, perfect for citrus based dishes. I can totally see drinking it with a lemony dessert but why not a lemony pasta?

The hit of lemon zest with the sauteed vegetables and angel hair pasta was absolutely perfect. With the first taste I was mentally sitting on a porch somewhere, eating this for lunch or an early supper and sipping my wine. Speaking of wine, Cavit is declaring the Friday before Memorial Day weekend to be National Pinot Grigio Day and I'm on board. In fact, I think I'll be celebrating this holiday a lot. Enjoy!

Yield: 4 Servings

Author: Anita Schecter

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Lemony Angel Hair Pasta with Carrots and Zucchini

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Recipe for a pasta dish with carrots and zucchini, flavored with olive oil and lemon zest.

Ingredients:

• 1/2 lb. Angel hair pasta
• 2 Tablespoons olive oil
• 1 Shallot, peeled and diced
• 2 Zucchini, peeled and julienned
• 2 Carrots, peeled and julienned
• Zest of 1 lemon
• Handful of fresh greens (baby spinach, mache or micro arugula are all options)
• Salt and pepper to taste

Instructions:

1. Cook the pasta in boiling salted water, according to package directions.
2. Add 1 tablespoon of the olive oil to a large skillet along with the diced shallot. Saute for a few minutes until the shallot becomes translucent. Add the julienned carrots and continue sauteing, on medium heat, for another couple of minutes. Toss frequently with tongs.
3. Add the julienned zucchini and continue sauteing for another couple of minutes. Continue to toss frequently with tongs.
4. Stir in the lemon zest and season with salt and pepper.
5. When the pasta is cooked, drain and add into the pan with the vegetables. Add the remaining tablespoon of olive oil and toss to combine. Remove from the heat and stir in the greens. The residual heat from the pasta will wilt them down just enough. Serve with a glass of the chilled Pinot Grigio.

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This recipe is sponsored by Cavit Wines. Thank you for supporting the products I love and use in my kitchen.