Smoky Pasta with Peas and Greens
Simple vegetarian Pasta Carbonara-like dish with smoked paprika, lemon, and spices with vegan and gluten free modifications.
- Prep time
- 5 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 12 ounces spaghetti
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 medium yellow onion, (cut into thin strips)
- 1/3 cup dry white wine ((you may substitute vegetable or mushroom stock))
- 3 tablespoons freshly squeezed lemon juice
- 4 tablespoons butter ((use non-dairy butter substitute for vegan))
- 1/3 cup water
- 1 3/4 teaspoons smoked paprika
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon salt, (or more to taste)
- 1 cup frozen green peas
- 2 cups arugula or spinach, (packed)
- Parmesan ((optional topping - omit for vegan, or use Parmesan with vegetarian rennet for vegetarian))
Instructions
- 1
Cook pasta in salted water to desired doneness according to directions. I start by cooking the pasta just past al dente, but not completely soft, because it continues to cook later in the process. To make this recipe gluten free, use gluten free pasta and make sure all packaged ingredients are certified GF.Heat the olive oil in a large sauce pan, then sauté the onions over medium heat until very soft and lightly browned. Add the white wine, lemon juice, butter, water, spices, salt and peas. Reduce heat to medium. Bring the mixture to a boil, then reduce to a simmer.
- 2
Add pasta to the pan, stir to coat the pasta with sauce and mix in the peas.
- 3
Place the greens on top of the pasta, then cover the pan.
- 4
Cook until pasta is heated through and greens begins to wilt, about 5 minutes. Stir the wilted greens gently into the pasta.
- 5
Serve warm, topped with grated parmesan if desired. Serving suggestion - reserve some fresh greens to decorate your plate for a pretty presentation.