Avgolemono Pasta with Spring Vegetables
This pasta dish is great for a quick weekday dinner or as part of a larger meal. The recipe calls for any fresh seasonal spring vegetables, so it’s easy to adapt to your taste preferences and what ever vegetables you have on hand. Frozen and canned vegetables also work well.
Ingredients
- 12 oz pasta noodles - see recipe notes*
- 2 whole eggs
- 1 medium lemon, juiced (or 1/4 cup lemon juice)
- 3 cups seasonal spring vegetables
- 1/4-1/3 cup pasta cooking water
- 1/3-1/2 cup grated parmesan
- lemon zest for garnish (optional)
Instructions
- Cook pasta according to package instructions.
- In a bowl, whisk together eggs and lemon juice, set aside.
- While the pasta is cooking, prepare your vegetables (sauté or steam fresh vegetables, steam frozen vegetables, or rinse and drain canned vegetables).
- When the pasta is finished cooking, reserve 1 cup of the cooking liquid before draining (don’t rinse the pasta either) and use to finish the avgolemono sauce.
- Very slowly, while whisking the egg and lemon mixture continuously, add the hot pasta water until fully combined.
- In a large pan add pasta, vegetables, avgolemono sauce and parmesan and stir to combine. The sauce will thicken as you stir – add more cooking water if needed to thin out the sauce.
- When well combined, remove from heat and let sit for a few minutes for the sauce to thicken up. Divide into 4 dishes, top with lemon zest (if using) and serve immediately.
Notes
- Health Note: although the pasta water used for the sauce is very hot, there remains a possibility that the eggs are not fully cooked, so I would not recommend this dish for immunocompromised individuals.
- The recipe calls for in season vegetables, but it works well with frozen or canned vegetables too.
- *How much dry pasta is 12 oz? Depends on the type. Check this out: pasta portion guide