Description
A vibrant pasta dish bursting with seasonal vegetables and a zesty lemon cream sauce, perfect for a quick weeknight dinner.
Ingredients
- 12 oz Linguine, fettuccine, or other long pasta
- 1 tbsp Olive oil
- 1 bunch Asparagus (about 1 lb, tough ends trimmed, cut into 1.5-inch pieces)
- 1 medium Zucchini (halved lengthwise and sliced 1/4-inch thick)
- 1 medium Red bell pepper (cored and thinly sliced)
- 1 cup Frozen peas (no need to thaw)
- Kosher salt and freshly ground black pepper (to taste)
- 4 tbsp Unsalted butter (cubed)
- 3 cloves Garlic (finely minced or grated)
- 1/2 cup Heavy cream
- 1/2 cup Vegetable broth (or reserved pasta water)
- 1 large Lemon (zest and juice)
- 1/2 cup Grated Parmesan cheese (plus more for serving)
- 1/4 cup Fresh parsley (finely chopped)
- 1/4 cup Fresh basil (chopped or torn)
- 1/4 tsp Red pepper flakes (optional, for a little heat)
Instructions
- In a large pot of salted boiling water, cook your pasta according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add asparagus, zucchini, and red bell pepper. Sauté for about 5-7 minutes until tender. Stir in the frozen peas, season with salt and pepper, and cook for an additional minute.
- Push the vegetables to the side of the skillet. Add butter and garlic to the center and stir until fragrant. Pour in the heavy cream and vegetable broth. Stir gently until combined.
- Add the cooked pasta to the skillet and toss everything together. Incorporate lemon zest and juice, then mix in the Parmesan cheese. Adjust seasoning as needed and sprinkle with fresh herbs. Serve immediately.
Notes
For a beautiful presentation, twirl the pasta onto plates and sprinkle with an extra layer of Parmesan and a drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian