Looking for a new summer side dish? There are times when I get so bored serving the same old sides with every meal. Steamed broccoli with a dash of tamari sauce, wilted spinach with garlic and lemon, or even canned corn in a pinch.
And then there is rice. Sometimes it seems like I serve rice as a side dish every time I cook fish or pork or tofu or …well I serve rice alot. I want something substantive to fill up my hungry family but while I want it to be appealing to everyone I don’t want it to be bland.
Recently I found this simple but interesting recipe. It combines pasta and green vegetables with the unexpected and summery sparkle of lemon. The taste is fresh and I cut back on the amount of added fat to make it a bit lighter than the original. In fact the next time I make it I think I will add a splash of cooking liquid and skip the butter to make it lighter still.
This bright lemony pasta dish is an especially good complement to the full rich flavor of the Bourbon Pecan Salmon I posted about not long ago. In fact the original recipe came from the same article.
Lemon Pasta with Snow Peas
adapted from a recipe in Family Circle magazine
1 pound multigrain angel hair pasta
1/2 pound cleaned snow peas (or tender sugar snap peas)
2 Tablespoons butter, melted
3 Tablespoons olive oil
1 Tablespoon grated lemon rind
3 Tablespoons freshly squeezd lemon juice
1/4 teaspoon lemon-pepper (or freshly ground pepper)
Cook angel hair pasta as directed on the package. Add the snow peas to the pot 2 minutes before the pasta has finished cooking. Drain the pasta and snow peas when done.
Combine butter, olive oil, lemon rind, lemon juice and lemon pepper in a small bowl. Toss with the pasta and snow peas.
Serve and enjoy!
Note: Shelled edamame can be used instead of snow peas. This makes it an even easier recipe for me to throw together on a weeknight. I often have a bag of shelled edamame in the freezer so for me it is an easy substitution that can save me an extra trip to the grocery. I also like the taste of the edamame with the lemon sauce as it seems to absorb and highlight some of the flavor. Made with edamame the leftovers keep well in the refrigerator and still taste great for a lunch or snack the following day.
Mmmm, I just made this for lunch with a friend and we both thought it was DELICIOUS. I sprinkled some shredded parmesan on it right before serving, but it is fantastic without it. Thanks for the awesome recipe :o)
What a great light dinner this would make on a hot day. It’s perfect!
This sounds so fresh and delish!
I never think to use pasta as a side dish, I also always fall back on rice. Thanks for reminding me, with this great recipe!
glorious, vibrant lemon does wonderful things to a simple pasta dish, and the pop of the peas would be a perfect addition. the colors are wonderful too–bravo!
This sounds amazing. I love the lemon and snow peas!! Such a nice spring-y dish!
Lemon brightens up a dish any time. It is my favourite flavouring by far. I see that you live in Portland. Any good shopping there, ie outlets, etc.
Looks great and tastes even better; a real treat for the start of summer!
I know what you mean about side dishes getting mundane and boring.
I try to buy a different set of veggies every other time I gorcery shop to mix it up. And finding new grains like bulgar and couscous sometimes helps.
Your pasta is a great idea. I will try this. I loooove edadame! 🙂
This sounds so good and it looks great as well. Thanks..
It sounds delicious, I lvoe lemon in pasta! What a great recipe!