Skillet Bucatini with Spring Vegetables

If cooking this recipe in a skillet, caramelize lemon slices in oil before tossing with pasta. Avoid adding any acid to your wok; it may damage the delicate patina.

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4.0 by 7 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Makes: 5 cups
  • Start to Finish: 35 mins

Skillet Bucatini with Spring Vegetables

Directions

  1. In a large pot cook pasta according to package directions. Drain; reserve 1/2 cup pasta water. Return pasta to pot. Add 1 Tbsp. of the peanut oil. Toss until well combined; set aside.
  2. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in remaining 1 Tbsp. peanut oil.
  3. Add asparagus; stir-fry 2 minutes or until bright green. Add garlic; stir-fry 10 seconds or until fragrant. Add cherry tomatoes and 1/2 tsp. of the salt; stir-fry 30 seconds. Add basil and olives; stir-fry 30 seconds. Remove pan from heat. Add pepper, remaining 1/4 tsp. salt, and pasta; toss to combine. Add enough reserved pasta water to create desired consistency. To serve, sprinkle with Parmesan cheese. Pass with lemon wedges, if desired.
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Nutrition Facts (Skillet Bucatini with Spring Vegetables)

  • Per serving:
  • 278 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 9 mg chol. ,
  • 785 mg sodium ,
  • 33 g carb. ,
  • 5 g fiber ,
  • 5 g sugar ,
  • 11 g pro.
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