Directions:
- Make pasta: Stir together matzo meal and 1/2 teaspoon salt in a bowl. Make a well in center and add eggs and yolk, then lightly beat eggs with a fork. Add water and oil and stir until dough just comes together. Knead dough 5 or 6 times. Form into a 5-inch square and put on a work surface dusted with potato starch, then dust dough with potato starch. Let stand 10 minutes.
- Meanwhile, dust a large baking pan with some potato starch. Quarter dough. Roll out each piece on a surface dusted with potato starch until as thin as possible (1/16 inch thick) and about 10 by 8 inches, dusting rolling pin and surface of dough as needed. (If dough tears, patch it.) Using a pizza wheel or sharp knife, cut into long 1/2-inch-wide strips and transfer to pan in 1 layer along with any broken pieces of dough.
- Cook in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until just tender, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander.
- Sautée vegetables while pasta cooks: Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautée asparagus, zucchini, peas (if using), white and pale green parts of scallions, and 1/2 teaspoon salt, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Finish pasta: Add 1/2 cup reserved cooking water to vegetables and cook, shaking skillet occasionally, until vegetables are just tender, about 2 minutes. Stir in pasta and scallion greens until just coated with sauce. Remove from heat and stir in cheese and zest. Stir in more reserved water if desired. Serve with additional parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 719.97 Kcal (3014 kJ) | ||
| Calories from fat | 195.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 33% | |
|---|---|---|---|
| Cholesterol | 110.57mg | 37% | |
| Sodium | 193.84mg | 8% | |
| Potassium | 274.99mg | 6% | |
| Total Carbs | 104.87g | 35% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 127.51g | 510% | |
| Protein | 13.03g | 26% | |
| Vitamin C | 14.6mg | 24% | |
| Iron | 2.6mg | 14% | |
| Calcium | 52.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 234.15 Kcal (980 kJ) | ||
| Calories from fat | 63.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.08g | 33% | |
|---|---|---|---|
| Cholesterol | 35.96mg | 37% | |
| Sodium | 63.04mg | 8% | |
| Potassium | 89.43mg | 6% | |
| Total Carbs | 34.1g | 35% | |
| Sugars | 1.06g | 13% | |
| Dietary Fiber | 41.47g | 510% | |
| Protein | 4.24g | 26% | |
| Vitamin C | 4.8mg | 24% | |
| Iron | 0.8mg | 14% | |
| Calcium | 17.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Couscous Gourmet
Water, Whole wheat couscous with flaxseed, Butter and 8 more.. -
Egg Fried Rice
Frozen peas, Eggs, beaten, Sesame oil, Peanut oil and 5 more.. -
Chinese Fried Rice
Eggs, beaten, Salt, Olive oil and 10 more.. -
Asparagus Omelet W/Shrimp Hollandaise Sauce (For Andi)
Eggs, Water (may use milk or cream), Salt, Pepper, Butter and 7 more.. -
Asparagus with Sauce Maltaise
Egg yolks, Water, Fresh lemon juice and 3 more.. -
Corn Frittata With Cheese
Eggs, lightly beaten and 7 more.. -
Homemade Pasta
Egg, Water (cold ), Olive oil (extra virgin), Salt and 1 more.. -
100% Whole Wheat Bread
Egg, Water (80 degrees ), Olive oil, Brown sugar, Salt and 4 more.. -
Rosemary Snack Bread
Eggs, lightly beaten, Water, Olive oil, All-purpose flour and 5 more.. -
Swiss Chard and Salmon Frittata
Eggs, Water, Olive oil, Chopped onion, Minced garlic and 4 more..
Also Try
-
-
Pasta with Green Vegetables and Herbs
Asparagus, trimmed and cut into 1 1/2-inch pieces and 10 more.. -
Pasta with Roasted Provencal Vegetable Sauce
Eggplant, unpeeled , cut into 1-inch pieces and 10 more.. -
-
-
-
-
-
Angel-Hair Pasta with Fresh Tomato Sauce
Garlic clove, Tomatoes, Fresh lemon juice, Salt and 6 more.. -
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
