Go Back

Lemony Pasta with Green Beans & Almonds

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

  • 1 cup uncooked whole wheat fusilli pasta (use gluten-free if you wish)
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup roughly chopped shallots
  • 1 cup fresh or frozen green beans (I used frozen organic extra fine green beans)
  • Red pepper flakes, to taste
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons toasted almond slices; plus more for topping
  • Sea salt, to taste
  • Fresh ground black pepper, to taste
  • Vegan Parmesan; for topping

Instructions
 

  • Bring a medium pot of water to a boil.
    Boil the pasta for 11 minutes or until al dente. 
    Drain.
  • Meanwhile, heat a medium skillet over medium heat.
    Add the oil and saute the shallots for 4 minutes or until softened and starting to brown. 
    Add the green beans and cook for 5 minutes or until the beans are crisp-tender. 
    Add the red pepper flakes and cook 1 minute longer.
  • Fold the pasta into the cooked shallots and green beans, then stir in the lemon juice, lemon zest, and almonds.
    Season with salt and pepper to taste.
    Serve with vegan Parmesan and more almonds.