Spaghetti, Roasted Asparagus, Beans With Lemon and

Name: Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb spaghetti; 34 lb asparagus (ends cut off and cut in 1-inch pieces on an angle); 34 lb green beans (ends trimmed and cut in 1-inch pieces on an angle); ½ cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water); 2 teaspoons minced garlic; 1 lemon, zest of; 2 teaspoons lemon juice (1/2 lemon); 4 tablespoons of toasted walnuts; salt; pepper; 1 (6 ounce) bag baby arugula; 1 tablespoon olive oil to roast the vegetables; ½ teaspoon ground black pepper; ¼ cup parmesan cheese, for the sauce; ½ cup parmesan cheese, for a garnish (optional)

Servings: persons

1 lb spaghetti
34 lb asparagus (ends cut off and cut in 1-inch pieces on an angle)
34 lb green beans (ends trimmed and cut in 1-inch pieces on an angle)
½ cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water)
2 teaspoons minced garlic
1 lemon, zest of
2 teaspoons lemon juice (1/2 lemon)
4 tablespoons of toasted walnuts
salt
pepper
1 (6 ounce) bag baby arugula
1 tablespoon olive oil to roast the vegetables
½ teaspoon ground black pepper
¼ cup parmesan cheese, for the sauce
½ cup parmesan cheese, for a garnish (optional)

1
Walnuts and Vegetables -- Prepare your beans and asparagus and set to the side.
2
Now in a dry medium sauce pan, toast the walnuts on medium heat for a couple of minutes.
3
Remove and off to the side.
4
In that same pan add the olive oil and vegetables and garlic and cook until lightly brown on medium to medium high heat.
5
About 10 minutes.
6
Pasta -- While your vegetables cook, prepare the pasta according to directions.
7
Prepare the Dish -- In a large serving bowl, add the parmesan, arugula, lemon zest and toasted walnuts.
8
Toss well.
9
Finish Up -- The vegetables should be done by now.
10
Add them to the serving bowl with the arugula.
11
Then drain your pasta and also add to the serving bowl.
12
Drizzle with the lemon juice, the heavy cream, salt and pepper and toss well.
13
Garnish with the extra parmesan if you want.

2293

kcal

Calories

Fat

431

Carbs

165

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb spaghetti, 34 lb asparagus (ends cut off and cut in 1-inch pieces on an angle), 34 lb green beans (ends trimmed and cut in 1-inch pieces on an angle), ½ cup heavy cream (if you like it creamy you can add up to 1 cup, or just add some of the pasta water), and more.

Yes, Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti, Roasted Asparagus, Beans With Lemon and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions