Description
This vibrant Pasta with Lemon Cream Sauce and Spring Vegetables recipe combines a bright, tangy lemon cream sauce with fresh seasonal vegetables and tender pasta. Ready in under 40 minutes, this dish is quick, flavorful, and versatile enough to pair with grilled chicken, pork chops, or seafood. The rich sauce is accented with shallots, garlic, Parmesan, and fresh herbs, making it a perfect light yet indulgent main course for springtime meals.
Ingredients
Lemon Cream Sauce
- 4 tbsp (60 grams) butter
- 2 medium shallots, finely minced
- 3 medium garlic cloves, finely minced
- 1 large lemon, zested and juiced
- 1/2 tsp black pepper, or to taste
- 1/2 cup (120 mL) chicken or vegetable stock
- 1 cup (240 mL) heavy whipping cream, room temperature
- 1 cup (80 grams) freshly grated Parmesan cheese, divided
- 1/4-1/2 tsp kosher salt, or as desired
- 1/4 tsp dried chili flakes (optional)
- 4 tbsp finely minced fresh herbs (parsley, basil, or thyme)
Pasta and Vegetables
- 14 oz (400 grams) pasta of choice (long, short, or stuffed)
- 5-6 cups fresh spring vegetables, cut into bite-sized pieces (e.g., green beans, broccoli, broccolini, leeks, sweet peas, sugar snap peas, baby spinach, kale, asparagus)
Instructions
- Cook Pasta and Blanch Vegetables: Prepare the pasta according to package directions. For vegetables that need blanching or steaming like broccoli, asparagus, or green beans, add them to the pasta pot during the last 45 seconds of cooking. Once they reach a bright green color but retain a pleasant crunch, remove the vegetables using a slotted spoon or spider if the pasta requires more cooking time.
- Reserve Pasta Water and Drain: Before draining, reserve 1/2 cup of the pasta cooking water. Drain the pasta and set aside.
- Make Lemon Cream Sauce: In a large skillet or pot over medium heat, melt the butter. Add the minced shallots and gently cook until they start to soften, about 2-3 minutes. Add minced garlic, lemon zest, and black pepper; sauté for another minute until fragrant.
- Add Liquids and Cheese: Stir in chicken or vegetable stock, heavy cream, and 3/4 cup of the Parmesan cheese. Add the lemon juice. Bring the mixture to a gentle simmer and cook until slightly thickened, stirring regularly to prevent sticking.
- Season Sauce: Season the sauce with kosher salt and optional dried chili flakes to taste. Stir in the finely minced fresh herbs.
- Combine Pasta, Vegetables, and Sauce: Add the cooked pasta and blanched vegetables (along with any raw vegetables like baby spinach or frozen peas that do not require cooking) to the sauce. Gently toss to coat everything evenly.
- Adjust Sauce Consistency: If the sauce is too thick or the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce and give it a glossy finish.
- Serve: Plate the pasta and vegetables, finishing with the remaining Parmesan cheese, extra lemon zest if available, and a sprinkle of fresh herbs for garnish. Serve immediately.
Notes
- Vegetable options include green beans, broccoli, broccolini, leeks, sweet peas, sugar snap peas, baby spinach, kale, and asparagus.
- Cut vegetables into bite-sized pieces for even cooking.
- Sweet peas and baby spinach do not require blanching and can be added directly to the sauce with the pasta.
- This sauce pairs beautifully with grilled chicken, pork chops, steamed vegetables, or baked fish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: North American
