Description
Creamy Lemon Spring Vegetable Pasta is a delightful dish bursting with fresh flavors, perfect for celebrating the vibrant season of spring. This easy-to-make pasta features al dente noodles enveloped in a luscious lemon cream sauce, complemented by colorful seasonal vegetables like asparagus and cherry tomatoes. Whether for a picnic or a cozy family dinner, this recipe promises to elevate your meal experience and impress your guests.
Ingredients
Scale
- 8 oz fettuccine or penne pasta
- 1 cup fresh asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 cup sweet peas (fresh or frozen)
- Zest and juice of 1 lemon
- 1 cup heavy cream
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- In a large skillet over medium heat, heat olive oil and sauté minced garlic until fragrant (about 30 seconds). Add asparagus and sweet peas; cook until bright green.
- Stir in halved cherry tomatoes, lemon zest, and juice. Cook until tomatoes soften.
- Lower heat and add heavy cream, stirring gently for about 3 minutes until slightly thickened. Season with salt, pepper, and Parmesan cheese.
- Combine cooked pasta with the sauce, using reserved pasta water as needed to loosen it up. Mix thoroughly.
- Serve warm with extra Parmesan on top if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 480
- Sugar: 5g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 65mg