Creamy Lemon Pasta Primavera
Use any variety of vegetables you have one hand, or your family likes. Mushrooms, carrots, asparagus or broccoli would all be wonderful — even from frozen. Just pour from the bag and follow instructions below.
Ingredients
Scale
- 1 pound bow tie pasta (plus salt for the pot)
- 1/4 cup olive oil, separated
- 2 teaspoons Italian seasoning
- 2 red bell peppers, cut into thin slices
- 1 pint cherry tomatoes
- 2 scallions, finely diced
- 2 teaspoons Italian seasoning
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt & pepper to taste
Instructions
- Start heating. Preheat the oven to 400 degrees F. Fill a large pot with water and bring to a boil.
- Prep the veggies and lemon. Slice zucchini and bell peppers. Chop the scallions. Thaw peas if frozen. Zest the lemon.
- Roast veggies. Arrange the zucchini and bell peppers on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with salt. Roast for 20-ish minutes until the edges are dark.
- Cook pasta. When the water boils, add a palm of salt and the pasta. Cook according to package instructions MINUS 2 minutes. Keep 2 cups of cooking water.
- Make the sauce. In a large saute pan, pour the remaining olive oil. Add the chopped scallions plus Italian seasoning, stirring for about 1 minute. Slowly pour in the cream, stirring constantly. Next add the lemon zest and sprinkle all but a tablespoon of Parmesan cheese, stirring again. Allow to thicken, adding as much cooking water as needed to make a sauce that’s thick enough to coat the back of a spoon.
- Combine everything. In the large saute pan, add your cooked veggies, plus the peas. Pour the pasta on top and gently stir to combine. Sprinkle with remaining Parmesan cheese and an extra sprinkle of salt plus pepper to serve.
Find it online: https://foodlets.com/2022/02/24/creamy-lemon-pasta-primavera/