Fettuccine Lemony Pasta Salad w/ Green Beans

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Fettuccine Lemony Pasta Salad w/ Green Beans


  • 1 package Cappello's Fettuccine
  • 1 lemon, juiced and zested
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 5 tablespoons olive oil, divided
  • 2 cup green beans, cut in half
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 teaspoons salt
  • 1 cup arugula


  • In a small bowl, whisk together the lemon juice, half of the zest, white wine vinegar, 3 tbsp oil and honey; set aside.
  • Heat remaining 2 tbsp of oil over high heat in a medium pan.
  • When hot, add in the green beans along with the garlic powder, paprika and salt.
  • Continue cooking on high until the green beans are blistered and crispy; about 5-7 minutes.
  • While the green beans cook, bring 3-4 quarts of water to a boil and add 1 package of fettuccine. Gently stir to separate strands.
  • Fettuccine will cook to al dente in approximately 90 seconds.
  • Drain, then rinse under cold water while moving the pasta around to prevent the strands from sticking together.
  • Add to a bowl and gently toss with lemon dressing, green beans and fresh arugula.
  • Refrigerate for 30 minutes then top with remaining lemon zest before serving.

Kids Can Do

  • Measure out ingredients
  • Whisk the dressing
  • Toss the salad ingredients together