Description
Celebrate the essence of spring with this delightful Spring Pasta, featuring golden penne coated in a creamy lemon sauce and vibrant seasonal vegetables.
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 Parmesan Cheese (freshly grated)
- Salt and Pepper to taste
- 2 tbsp Olive Oil
Instructions
- Cook the Penne Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain and set aside, reserving a cup of the pasta water.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add the assorted cooked vegetables and sauté for about 3-4 minutes until heated through.
- Prepare the Cream Mixture: In a bowl, whisk together heavy cream, lemon juice, lemon zest, salt, and pepper.
- Combine Pasta and Vegetables: Add the cooked penne to the skillet with vegetables. Pour the cream mixture over and toss gently to combine, adding reserved pasta water if necessary.
- Heat Through: Cook for an additional 2-3 minutes until everything is warm.
- Finish with Parmesan: Remove from heat and stir in freshly grated parmesan until melted. Serve immediately.
Notes
Customize this dish by mixing in your favorite vegetables or adding protein such as chicken or chickpeas.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg