Description
A vibrant and zesty pasta dish loaded with seasonal vegetables and a creamy lemon sauce.
Ingredients
- 12 oz Linguine or fettuccine
- 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)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Sauté the Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté for about 3-4 minutes. Next, add zucchini and red bell pepper, cooking until tender. Stir in the frozen peas and season with salt and pepper. Cook for another 2 minutes.
- Create the Sauce: In the same pan, push the veggies to one side and add the butter and garlic. Sauté until fragrant. Pour in the heavy cream and vegetable broth, stirring to combine. Add lemon zest and juice, and let it simmer for a minute.
- Combine and Serve: Add the cooked pasta to the skillet, tossing to coat in the creamy sauce. If the sauce is too thick, use the reserved pasta water to thin it. Stir in the parmesan, parsley, and basil, and serve immediately with extra cheese and red pepper flakes if desired.
Notes
Use fresh, seasonal vegetables for maximum flavor. Don’t skip the reserved pasta water; it helps bind the sauce to the pasta beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian