Description
A bright and comforting pasta dish featuring lemon cream sauce and fresh spring vegetables, perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
- 4 tbsp (60 grams) unsalted butter
- 2 medium shallots, finely minced
- 3 medium garlic cloves, finely minced
- 1 large lemon, zested and juiced
- 1/2 tsp black pepper
- 1/2 cup (120 mL) chicken or vegetable stock
- 1 cup (240 mL) heavy whipping cream, room temperature
- 1 cup (80 grams) freshly grated Parmesan cheese, divided
- 1/4–1/2 tsp kosher salt
- 1/4 tsp dried chili flakes (optional)
- 4 tbsp finely minced fresh herbs (parsley, basil, or thyme)
- 14 oz (400 grams) pasta of your choice
- 5–6 cups fresh spring vegetables (broccoli florets, trimmed asparagus, sugar snap peas)
Instructions
- Prepare and salt the water by bringing a large pot of water to a rolling boil and adding a generous pinch of kosher salt.
- Cook the pasta according to package directions for al dente, adding prepared spring vegetables one minute before the pasta is done.
- Drain the pasta and vegetables, reserving 1/2 cup of the starchy pasta cooking water.
- Soften the shallots in a large skillet over medium heat, then add the garlic, lemon zest, and black pepper.
- Build the cream sauce by adding stock first, then heavy cream and 3/4 cup of Parmesan cheese, stirring to combine.
- Brighten the sauce with lemon juice and adjust the consistency as needed.
- Combine the drained pasta and vegetables in the skillet with the sauce, tossing gently to coat.
- Finish by stirring in the remaining Parmesan cheese and fresh herbs, then serve warm with extra lemon zest and Parmesan on top.
Notes
For a lighter version, substitute olive oil for butter and use half-and-half instead of heavy cream. This dish can accommodate various vegetables and pasta shapes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: pasta, lemon, cream sauce, spring vegetables, vegetarian recipe, quick dinner