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.

4 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Serving Size: 1 1/2 cups
  • Yields: 5 cups
  • Start to Finish: 35 mins
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Skillet Bucatini with Spring Vegetables
ounces dried bucatini pasta, thick spaghetti or spaghetti
tablespoons peanut or vegetable oil
ounces asparagus, ends trimmed and cut into 2-inch pieces (2 1/2 cups)
cups red and yellow cherry tomatoes, halved (10 ounces)
teaspoon salt
cup chopped fresh basil
cup chopped pitted kalamata olives
teaspoon freshly ground black pepper
cup grated Parmesan cheese
Lemon wedges (optional)
  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.
Nutrition Facts (Skillet Bucatini with Spring Vegetables)
    Per serving:
  • 278 kcal cal.,
  • 13 g fat
  • (3 g sat. fat,
  • 3 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 9 mg chol.,
  • 785 mg sodium,
  • 33 g carb.,
  • 5 g fiber,
  • 5 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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