Whole Wheat Pasta with Vegetables and Lemon

Sticking with the pasta theme for this week, here is another recipe I would like to try... don't worry, we are not eating pasta ALL week Tyler, I call this "recipe research"... :)

Whole Wheat Pasta with Vegetables and Lemon

What you will need:

1 cup frozen shelled edamame

10 ounces asparagus, trimmed and cut into 2 1/2-inch pieces

1 pound whole-wheat shell-shaped pasta (such as chiocciole)

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 shallot finely chopped

1/3 cup dry white wine

Finely grated zest of lemon, plus 3 tablespoons fresh lemon juice (1 lemon total)

2 1/2 teaspoons coarse salt

2 cups baby arugula (about 1 ounce)

6 ounces yellow grape tomatoes (or other baby tomatoes), halved (about 1 cup)

2 tablespoons freshly grated ricotta salata

2 tablespoons chopped fresh chives

FOR THE SEASONING

Freshly ground pepper

How to:

Cook edamame and asparagus in boiling water until just tender, 3 to 4 minutes. Drain, and set aside.

Bring a large pot of water to a boil. Add pasta; cook until al dente. Drain, reserving 1 cup cooking liquid; set aside.

Heat 2 teaspoons oil in a large skillet over medium heat. Add shallot; cook, stirring occasionally, until translucent, about 4 minutes. Add wine; bring mixture to a boil. Cook until liquid is reduced by half. Add lemon juice, edamame, asparagus, pasta, and 1 cup reserved liquid; sprinkle with 1 teaspoon salt. Toss well. Add arugula and tomatoes; toss. Top with ricotta salata and chives. Drizzle with remaining 2 tablespoons oil; sprinkle with lemon zest and 1 1/2 teaspoons salt, and season with pepper.

Enjoy!!