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Lemon-Basil Mafaldine with Asparagus & Corn
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2 or 4 Serving Dinner

Lemon-Basil Mafaldine

with Asparagus & Corn

Mafaldine, also known as reginette, is a ribbon-shaped pasta. It holds up well to hearty asparagus and sweet summer corn. A light butter sauce with basil, lemon, and parmesan lets these fresh flavors shine bright.

Tags: High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
550
FAT
12g
CARBOHYDRATES
97g
PROTEIN
19g

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INGREDIENTS

  1. 6 oz mafaldine pasta
  2. 1 shallot, peeled and thinly sliced
  3. 3 garlic cloves, peeled and thinly sliced
  4. 1 jalapeño, trimmed, deseeded, and minced (divided)
  5. 6 oz asparagus, woody ends trimmed and cut into 1-inch pieces
  6. 1 tsp dried oregano
  7. 2 ears of corn, husked and kernels cut off the cob
  8. 2 tbsp vegan parmesan
  9. 2 tbsp vegan butter
  10. 0.25 oz basil, leaves chopped (divided)
  11. 1 lemon, zested and juiced
  12. 4 tsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
  17. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: wheat
Tools: Large pot, Large nonstick skillet
Cook Time
2 Servings  |  35 min 4 Servings  |  45 min

Nutrition (per serving)

CALORIES
550
FAT
12g
CARBOHYDRATES
97g
PROTEIN
19g

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INSTRUCTIONS

1
Cook the pasta

Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot, off heat, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil)

2
Cook the asparagus

Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add shallot and cook until softened and slightly browned, 3 to 4 minutes. Add garlic, just half the jalapeño, asparagus, and oregano and cook, stirring occasionally, until jalapeño is softened, 3 to 6 minutes. Stir in cooked pasta, corn, parmesan, butter, just half the basil, lemon zest, as much lemon juice as you'd like, and reserved pasta water and cook until butter is melted and liquid is reduced, 3 to 5 minutes. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil) (TIP: Add more jalapeño if you prefer more spice.)

3
Serve

Divide lemon-basil mafaldine with asparagus and corn between bowls and sprinkle with remaining basil. Mangia!

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