Description
Thank goodness for seasonal produce! This Spring Lemon Vegetable Pasta is a fresh yet hearty meal that uses the most of nature’s bounty.
Ingredients
- 4 ounces, fluid Linguine Pasta
- ½ sticks Unsalted Butter
- 2 cloves Garlic, Minced
- ½ Medium Zucchini, Halved Lengthwise And Sliced
- 1 Yellow Bell Pepper, Julienned
- ½ cups Cherry Tomatoes, Halved
- 2 Tablespoons Lemon Juice
- ½ Lemon, Zested
- 2 Tablespoons Heavy Cream
- 3 Tablespoons Reserved Pasta Water
- ¼ cups Parmesan Cheese
- ½ teaspoons Salt
- ¼ teaspoons Pepper
- Basil And Flat-leaf Parsley, For Garnish
Preparation
Cook pasta according to package instructions, reserving 3 tablespoons of pasta liquid.
While pasta is cooking, prepare vegetables and sauce. Melt butter in a medium skillet over
medium heat. Add garlic to the pan. Cook, stirring occasionally, for 2 minutes until garlic is softened and fragrant. Add te zucchini and bell pepper and cook until slightly softened, about 5 minutes.
Stir in lemon juice, lemon zest, heavy cream, and reserved pasta liquid. Allow mixture to simmer for 2 minutes.
Drain cooked pasta and add to the skillet; stir to combine. Cook for an additional minute to allow the pasta to soak up the sauce. Stir in Parmesan cheese and season with salt and pepper.
Remove pan from the heat and allow pasta to sit for 5 minutes to thicken. Serve with extra Parmesan cheese, if desired, and garnish with basil and parsley.
