HOMEMADE PASTA IS WELL WORTH THE EFFORT AND LENDS A RUSTIC TEXTURE AND APPEARANCE TO THIS DISH.
- 1 cup all-purpose flour
- 2 eggs
- 2 tablespoons snipped fresh parsley
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 garlic clove, pressed
- 1/4 pound asparagus spears, trimmed and cut into 1-inch pieces
- 2 tablespoon butter
- 1/2 cup frozen peas
- 1/2 small yellow squash, scored and sliced
- 1/2 small zucchini, scored and sliced
- 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
- 1/2 teaspoon lemon zest
- Coarsely ground black pepper
- For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.
- Divide dough into four equal balls. Using Baker’s Roller®, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1⁄4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.
- Fill (8-qt.) Stockpot halfway with salted water; bring to a boil. Add asparagus and blanch 1 minute; remove and set aside. Add noodles to boiling water; cook 2-3 minutes or until slightly firm, then drain. Meanwhile, for vegetables, melt butter in (10-in.) Sauté Pan. Add asparagus, peas, squash, zucchini, half of the cheese and noodles; toss until heated through. Garnish with remaining cheese, lemon zest and black pepper.
- 2 servings
Nutrients per serving:
Calories 560, Total Fat 28 g, Saturated Fat 12 g, Cholesterol 255 mg, Carbohydrate 60 g, Protein 22 g, Sodium 1580 mg, Fiber 5 g
U.S. Diabetic exchanges per serving:
4 starch, 11⁄2 medium-fat meat, 3 fat (4 carb)
The dough should be very firm at first, but will soften upon resting. Resting the dough before rolling allows the dough to relax. Drying the pasta after