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Lemony Pasta with Spring Vegetables and Greens
RACHAEL RAY SHOW15Ingredients
25Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 12 oz. spaghetti (farro, lemon spaghetti or thin spaghetti)
- 2 Tbsp. olive oil
- 4 spring onions (or 2 leeks, both whites and light greens, very thinly sliced on bias or chopped)
- 1 bulb garlic (spring, or 2 large cloves, thinly sliced)
- 1/2 lb. asparagus (thin, thinly sliced on bias)
- 2 fennel (spring, or 1 small bulb, quartered and cored and thinly sliced)
- salt
- pepper
- 1 cup fresh peas (or fresh shelled fava beans)
- 3 heads romaine lettuce
- 1 escarole
- 1 lemon
- EVOO
- extra-virgin olive oil
- 1 handful pecorino cheese (to serve)
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