Skillet Pasta for Two

Serves 2

We wrote this recipe in spring but the vegetables can be adjusted for the season that you’re in. The asparagus and dandelions can be swapped for zucchini and spinach (summer) or broccoli and kale (fall) or any combination you have on hand. Although delicious as is, you can always add more protein by browning Italian sausage in the skillet before sautéing the vegetables. The lemon juice is meant to cut through the richness of the dish so taste it to be sure that you add enough.

Ingredients:

8 oz pasta

½ bunch asparagus, stems snapped and cut into bite sized pieces

1 bunch dandelion greens, chopped

1 can white beans, rinsed 

2 spring garlic (or 1 large leek), sliced

1 oz parmesan + more for garnish

1 lemon, juice and zest

¼ tsp thyme

1 tbsp butter 

2 tbsp green olives (torn)  or capers

Parsley for garnish (optional)

Red pepper flakes

Olive oil

Salt & Pepper

Instructions 

Bring salted water to a boil

Zest the lemon and set aside for garnish 

Cook pasta until al dente while you sauté the vegetables

In a dutch oven, heat 3 tbsp olive oil over medium heat

Cook spring garlic and ½ tsp salt for 30 seconds

Add asparagus, dandelion greens, thyme, black pepper and red chili flakes (to taste), cook for 2 minutes

Reduce the heat to medium low and stir in the white beans, cooked pasta, grated parmesan, and about 1 cup pasta water. Stir while shaking the pan until a glossy sauce forms and coats the pasta

Add the butter, lemon juice, and olives, stir to combine. Test to be sure there is enough lemon juice to brighten the rich sauce

Check for seasoning, add salt and pepper to taste

Plate and garnish with parmesan, lemon zest, and red pepper flakes