Summer Lemon Pasta

A girlfriend of mine is embarking on a 3-week European vacation tomorrow.  She'll be visiting London, Paris, Barcelona, Rome, Florence and Venice.  As she was planning her itinerary the last few weeks, I started to recall all my travels to France and Italy and inevitably, I remembered all the delicious food I consumed.  From baguettes and tarts to pasta and gelato, each meal was so heavenly and I long for the day when I can revisit these magical cities and indulge once again.

In honor of her trip, I was inspired to cook some pasta last night.  It's light, creamy, rich and filling.  Perfect for a crowd or to treat yourself (and have leftovers).  Buon appetito!

 

Serves 6

12 oz. linguine pasta

8 oz. mascarpone cheese

1-1/2 cups lump crab meat

2 cups asparagus- trimmed, cut into 1 inch to 1-1/2 inch pieces

1 cup frozen peas

2 cups sliced crimini mushrooms

Zest and juice of 1 lemon

nutmeg & freshly ground pepper

Cook pasta according to package instructions.  Remove from water when slightly undercooked (it will continue cooking in the sauce).

In small pot, boil water.  Blanch asparagus pieces for 3-4 minutes, just until slightly tender.

In large pan on medium-high heat, add crab meat, mascarpone cheese, lemon zest & juice, peas, asparagus and mushrooms.  Toss and coat the vegetables in the cheese/lemon mixture.  When vegetables are heated through, reduce heat to medium and add pasta.  Coat the pasta with the cheese/lemon mixture and continue cooking the pasta and vegetables for an additional 5 minutes or so, until the pasta and asparagus are al dente.  Add dash of nutmeg and pepper, toss once more and serve!

You can change up the recipe by substituting chicken or lobster for the crab meat.  Or try broccoli pieces (you will need to blanch these along with the asparagus) instead of peas.  What other substitutions can you make?  Please share!

Per serving: Calories- 420; Carbs- 54 gm; Fat- 17 gm; Protein- 13 gm

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