Description
A vibrant and fresh pasta dish showcasing seasonal vegetables and a creamy lemon sauce that captures the essence of spring.
Ingredients
Scale
- 8 oz penne pasta
- 2 cups assorted cooked vegetables (bell peppers, zucchini, asparagus, carrots)
- 1 lemon (zest and juice)
- 1 cup heavy cream
- 1/2 cup freshly grated parmesan cheese
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Instructions
- Cook the penne pasta in salted boiling water until al dente, reserving 1 cup of pasta water before draining.
- Sauté the vegetables in olive oil over medium heat for 3-4 minutes until warmed through.
- Prepare the cream mixture by whisking heavy cream, lemon juice, lemon zest, salt, and pepper in a bowl.
- Combine the drained penne with the vegetables in the skillet and pour the cream mixture over. Toss to coat, adding reserved pasta water as needed for consistency.
- Heat everything together for 2-3 minutes until warmed through.
- Finish by folding in the parmesan cheese until melted. Serve immediately.
Notes
You can customize the vegetables based on what is in season. Consider adding grilled protein to make it a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg