Lemon Cream Pasta with Spring Vegetables Recipe
A bright and creamy Lemon Cream Pasta with fresh spring vegetables combines tender pasta with a luscious lemon-infused cream sauce, Parmesan cheese, and a medley of vibrant vegetables like asparagus, broccoli, and peas. This comforting yet fresh dish is perfect for springtime and balances tangy lemon flavors with rich creaminess and delicate herbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
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 chilli flakes, optional
- 4 tbsp finely minced herbs (parsley, basil, or thyme)
Pasta and Vegetables
- 14 oz (400 grams) pasta (any variety: long, short, stuffed, etc.)
- 5-6 cups fresh spring vegetables, cut into bite-sized pieces (examples: green beans, broccoli, broccolini, leeks, sweet peas, sugar snap peas, baby spinach, kale, asparagus)
Instructions
- Cook Pasta and Vegetables: Prepare the pasta according to package instructions. For firmer vegetables like broccoli, asparagus, and green beans, add them to the boiling pasta water during the last 45 seconds of cooking to blanche them. If the vegetables are done but the pasta requires more time, remove the vegetables using a slotted spoon to prevent overcooking.
- Drain and Reserve Water: Before draining all the pasta, reserve 1/2 cup of the pasta cooking water. Drain the pasta and vegetables and set aside.
- Start Lemon Cream Sauce: In a large skillet or pot that can also hold the pasta and vegetables, melt the butter over medium heat. Once melted and warm, add the minced shallots and cook gently until they begin to soften, about 2-3 minutes.
- Add Aromatics: Stir in the minced garlic, lemon zest, and black pepper. Sauté for about one minute until fragrant.
- Combine Sauce Ingredients: Pour in the chicken or vegetable stock, heavy cream, and 3/4 cup of the Parmesan cheese. Stir well to combine, then add the lemon juice. Bring the sauce to a simmer and let it cook down slightly until it thickens, stirring regularly.
- Season the Sauce: Adjust seasoning with kosher salt and add dried chili flakes if using for some heat. Stir in finely minced herbs like parsley, basil, or thyme.
- Toss Together Pasta, Vegetables, and Sauce: Add the drained pasta and blanched vegetables into the sauce. Include any quick-cook or no-cook vegetables such as baby spinach or frozen peas at this stage. Stir gently to coat everything evenly with the sauce.
- Adjust Consistency: If the sauce feels too thick or stiff, gradually add some of the reserved pasta water until it reaches a glossy, silky consistency.
- Serve: Plate the pasta and garnish with extra lemon zest, remaining Parmesan cheese, and additional chopped fresh herbs. Serve immediately while warm.
Notes
- Vegetable options include green beans, broccoli, broccolini, leeks, sweet peas, sugar snap peas, baby spinach, kale, and asparagus.
- Cut vegetables that require it into bite-sized pieces for even cooking.
- Vegetables like sweet peas and baby spinach do not require cooking and can be added directly to the sauce with pasta.
- Reserve pasta water before draining to help adjust the sauce consistency.
- Using freshly grated Parmesan cheese ensures better melt and flavor.
