Creamy Lemon Spring Vegetable Pasta recipe

After a long week, nothing quite hits the spot like a comforting bowl of pasta. Last weekend, I was craving something bright and fresh, and this Creamy Lemon Spring Vegetable Pasta recipe truly delivered. My family, even the picky eaters, devoured it! The vibrant colors of the spring vegetables, the tangy zest of lemon, and the creamy sauce all came together in perfect harmony. It’s light enough for a warm spring evening yet satisfying enough to be a complete meal. Honestly, it’s become a new family favorite and I can’t wait to share this delightful recipe with you. Get ready to brighten up your dinner table!

Ingredients

To create this vibrant and flavorful Creamy Lemon Spring Vegetable Pasta, you’ll need a selection of fresh, high-quality ingredients that truly capture the essence of spring. Let’s break down each component and explore why they are essential to this dish.

• Pasta: 1 pound of your favorite pasta shape. For this recipe, long pasta shapes like linguine, fettuccine, or spaghetti work wonderfully as they beautifully cradle the creamy sauce and vegetables. Penne or rotini are also great options if you prefer a shorter pasta shape that holds the sauce within its ridges. Consider using bronze-die pasta for a slightly rougher texture that helps the sauce cling even better. For a healthier twist, whole wheat pasta or gluten-free pasta alternatives like chickpea or brown rice pasta can be used.
• Asparagus: 1 pound of fresh asparagus, trimmed and cut into 1-inch pieces. Asparagus is a quintessential spring vegetable, offering a delicate, slightly grassy flavor and a satisfying crisp-tender texture. Look for firm, bright green stalks with tightly closed tips. Thicker stalks can be peeled at the base for more tenderness. Asparagus not only adds flavor but also provides a good source of vitamins and fiber, contributing to the nutritional value of the dish.
• Peas: 1 cup of fresh or frozen peas. Fresh spring peas are a true delight with their sweet, vibrant flavor. If using fresh peas, shelling them can be a bit time-consuming but incredibly rewarding. Frozen peas are a convenient and readily available alternative that retains much of the freshness and nutrients. If using frozen peas, there’s no need to thaw them beforehand; they can be added directly to the pan.
• Zucchini: 1 medium zucchini, diced. Zucchini, with its mild and slightly sweet taste, adds a lovely soft texture and subtle sweetness to the pasta. Choose firm zucchini with smooth, unblemished skin. Dicing the zucchini ensures it cooks evenly and incorporates well into the pasta dish. Zucchini is also low in calories and rich in water content, making it a light and healthy addition.
• Bell Pepper: 1 red bell pepper, cored, seeded, and diced. Red bell peppers bring a touch of sweetness and vibrant color to the dish. They are also packed with Vitamin C and antioxidants. Feel free to experiment with other colors of bell peppers like yellow or orange for a varied flavor profile and visual appeal. Dicing the bell pepper ensures it cooks through and blends seamlessly with the other vegetables.
• Garlic: 3 cloves of garlic, minced. Garlic is the aromatic backbone of this recipe, providing a pungent and savory depth of flavor that complements the lemon and creamy sauce beautifully. Freshly minced garlic is always preferred for the best flavor. Adjust the amount of garlic to your preference; some may prefer a milder garlic flavor while others might enjoy a more pronounced garlicky kick.
• Heavy Cream: 1 cup of heavy cream. Heavy cream is the key ingredient for creating the luscious, velvety sauce that coats the pasta and vegetables. It provides richness and body to the sauce, making it incredibly satisfying. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and creamy. For a dairy-free version, consider using full-fat coconut cream or cashew cream, though the flavor profile will be slightly altered.
• Lemon: 1 large lemon, zested and juiced. Lemon is the star of this dish, providing a bright, zesty, and tangy flavor that cuts through the richness of the cream and complements the spring vegetables perfectly. Use both the zest and the juice to maximize the lemon flavor. The zest contains the lemon’s essential oils, which are intensely aromatic and flavorful, while the juice provides the acidity. Make sure to zest the lemon before juicing it.
• Parmesan Cheese: ½ cup of grated Parmesan cheese, plus more for serving. Parmesan cheese adds a salty, savory, and umami-rich element to the sauce. Freshly grated Parmesan is recommended for its superior flavor and texture. Use a good quality Parmesan cheese for the best results. Pecorino Romano cheese can be used as a substitute for a sharper, saltier flavor.
• Butter: 2 tablespoons of unsalted butter. Butter adds richness and helps to create a smooth and flavorful base for sautéing the vegetables and building the sauce. Unsalted butter allows you to control the saltiness of the dish. Olive oil can be used as a substitute for a vegan option or for a slightly lighter flavor.
• Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil is used for sautéing the garlic and vegetables. Extra virgin olive oil adds a fruity and slightly peppery note. Use a good quality extra virgin olive oil for the best flavor.
• Fresh Herbs: ¼ cup of chopped fresh herbs such as parsley, basil, or chives. Fresh herbs add a burst of freshness and aromatic complexity to the finished dish. Parsley, basil, and chives are all excellent choices that complement the lemon and spring vegetables. Choose your favorite herb or a combination of herbs. Adding herbs at the end of cooking preserves their fresh flavor and vibrant color.
• Salt and Black Pepper: To taste. Salt and black pepper are essential for seasoning and enhancing the flavors of all the ingredients. Taste and adjust the seasoning throughout the cooking process. Freshly ground black pepper is always preferred for its more pungent and aromatic flavor.

Instructions

Let’s walk through the simple yet rewarding steps to create this Creamy Lemon Spring Vegetable Pasta. Follow these instructions carefully to achieve a perfectly balanced and delicious dish that is sure to impress.

1. Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Adding salt to the water seasons the pasta from the inside out, enhancing its flavor. Once boiling, add your pasta and cook according to package directions until al dente. “Al dente” means “to the tooth” in Italian, and it refers to pasta that is cooked through but still firm to the bite. This texture is crucial for pasta dishes as it holds its shape and sauce better. Reserve about 1 cup of pasta water before draining the pasta. Pasta water is starchy and will be used later to help emulsify the sauce and make it creamy. Drain the pasta in a colander and set aside.
2. Sauté the Garlic and Vegetables: While the pasta is cooking, heat olive oil and butter in a large, deep skillet or pot over medium heat. The combination of olive oil and butter provides a balanced flavor and prevents the butter from burning. Once the butter is melted and the oil is shimmering, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to burn the garlic, as it can become bitter. The aroma of sautéing garlic is a wonderful indicator that it’s ready. Next, add the diced bell pepper and zucchini to the skillet. Sauté for 3-5 minutes until they begin to soften slightly. Stir occasionally to ensure even cooking. Then, add the asparagus pieces to the skillet and continue to sauté for another 3-5 minutes until the asparagus is tender-crisp and bright green. “Tender-crisp” means cooked through but still retaining a slight bite. Avoid overcooking the vegetables, as you want them to maintain their texture and vibrant color. Finally, add the peas (fresh or frozen) to the skillet and cook for just a minute or two until they are heated through. If using frozen peas, they will thaw quickly in the heat of the pan.
3. Create the Creamy Lemon Sauce: Reduce the heat to low-medium. Pour in the heavy cream and bring it to a gentle simmer. Simmering allows the cream to thicken slightly and develop a richer flavor. Stir in the lemon zest and lemon juice. The lemon zest will infuse the sauce with aromatic lemon oils, while the juice provides the tangy acidity. Add the grated Parmesan cheese and stir until it is melted and the sauce is smooth and creamy. Parmesan cheese acts as a natural thickener and adds a salty, savory depth to the sauce. Season the sauce with salt and black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.
4. Combine Pasta, Vegetables, and Sauce: Add the cooked pasta to the skillet with the creamy lemon sauce and vegetables. Toss everything together gently to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The starch in the pasta water helps to emulsify the sauce and create a silky smooth texture. Continue to toss until the pasta is well coated and heated through.
5. Serve and Garnish: Remove the skillet from the heat. Stir in the chopped fresh herbs. The fresh herbs will add a final burst of flavor and freshness to the dish. Serve the Creamy Lemon Spring Vegetable Pasta immediately while it’s hot and creamy. Garnish each serving with extra grated Parmesan cheese and a sprinkle of fresh herbs, if desired. A lemon wedge on the side can also be a nice addition for those who like an extra squeeze of lemon juice.

Nutrition Facts

(Per serving, approximate values – may vary based on specific ingredients and serving size)

• Servings: 6
• Calories per serving: Approximately 550-650 calories

Detailed Breakdown (approximate per serving):

• Protein: 20-25 grams
• Fat: 30-40 grams (primarily from heavy cream, butter, olive oil, and Parmesan cheese)
• Saturated Fat: 18-25 grams (from heavy cream, butter, and Parmesan cheese)
• Cholesterol: 100-150 mg
• Sodium: 500-700 mg (can vary based on salt added and Parmesan cheese)
• Carbohydrates: 60-70 grams (primarily from pasta and vegetables)
• Fiber: 5-7 grams (from vegetables and pasta)
• Sugar: 8-12 grams (naturally occurring sugars from vegetables and a small amount from dairy)

Vitamins and Minerals (approximate and variable based on vegetable quantities):

• Vitamin A: Good source (from bell peppers, zucchini, and carrots in some pasta types)
• Vitamin C: Excellent source (from bell peppers and lemon)
• Vitamin K: Good source (from asparagus and peas)
• Potassium: Moderate source (from vegetables and pasta)
• Calcium: Moderate source (from Parmesan cheese and dairy)
• Iron: Moderate source (from pasta and some vegetables)

Important Notes:

• These are estimated values and can vary depending on the specific brands and types of ingredients used, as well as portion sizes.
• This dish is moderately high in calories and fat due to the creamy sauce and cheese. Consider using half-and-half instead of heavy cream for a slightly lighter version, though the creaminess will be reduced.
• The recipe is a good source of protein, carbohydrates, fiber, and several vitamins and minerals, especially Vitamin C and Vitamin K, thanks to the inclusion of vegetables.
• For more accurate nutritional information, you can use online nutrition calculators and input the exact ingredients and quantities you use.

Preparation Time

This Creamy Lemon Spring Vegetable Pasta is not only delicious but also relatively quick to prepare, making it perfect for weeknight dinners or weekend gatherings.

• Prep Time: 20 minutes (This includes washing and chopping vegetables, mincing garlic, zesting and juicing lemon, and grating Parmesan cheese). Efficient knife skills can help reduce prep time. Having all your ingredients prepped and ready to go (mise en place) will streamline the cooking process.
• Cook Time: 25 minutes (This includes cooking the pasta, sautéing the vegetables, and making the creamy lemon sauce). The pasta cooks simultaneously while you are preparing the vegetables and sauce, maximizing efficiency. The sautéing of vegetables is relatively quick to maintain their crisp-tender texture.
• Total Time: Approximately 45 minutes. From start to finish, you can have this flavorful and satisfying pasta dish on the table in under an hour. This makes it a great option for a delicious and relatively speedy meal.

How to Serve

This Creamy Lemon Spring Vegetable Pasta is versatile and can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• As a Main Course:
  • Simple and Elegant: Serve it on its own as a flavorful and satisfying vegetarian main course. The combination of pasta, vegetables, and creamy lemon sauce is a complete meal in itself.
  • With a Side Salad: Pair it with a light and refreshing side salad to add extra freshness and balance the richness of the pasta. A simple green salad with a vinaigrette dressing or a Caprese salad would be excellent choices.
  • Garlic Bread or Crusty Bread: Serve with warm garlic bread, crusty Italian bread, or focaccia to soak up the delicious creamy sauce. The bread adds a comforting carbohydrate element and complements the pasta beautifully.
• As a Side Dish:
  • Alongside Grilled Protein: Serve a smaller portion of this pasta as a vibrant side dish to grilled chicken, fish, shrimp, or steak. The lemon and vegetable flavors pair well with grilled meats and seafood.
  • Vegetarian Feast: Include it as part of a vegetarian or vegan buffet or potluck. It’s a crowd-pleasing dish that appeals to both vegetarians and meat-eaters alike.
  • Potluck or Gathering: This pasta is easy to transport and serve at potlucks, picnics, or casual gatherings. It can be served warm or at room temperature, although it is best enjoyed warm.
• Garnishing Ideas:
  • Extra Parmesan Cheese: Always offer extra grated Parmesan cheese on the side for those who want an even cheesier flavor.
  • Fresh Herbs: Sprinkle with additional chopped fresh herbs like parsley, basil, or chives just before serving to enhance the aroma and visual appeal.
  • Lemon Wedges: Serve with lemon wedges for guests to squeeze extra lemon juice over their pasta, adding a final touch of brightness and tanginess.
  • Red Pepper Flakes: Offer red pepper flakes for those who prefer a little heat. A pinch of red pepper flakes can add a subtle kick that complements the lemon and creamy sauce.
  • Toasted Pine Nuts or Breadcrumbs: For added texture, sprinkle toasted pine nuts or crispy breadcrumbs over the pasta before serving. These add a delightful crunch and nutty flavor.

Additional Tips

To elevate your Creamy Lemon Spring Vegetable Pasta to the next level, consider these helpful tips and variations:

1. Don’t Overcook the Vegetables: The key to delicious spring vegetable pasta is to keep the vegetables tender-crisp. Overcooked vegetables will become mushy and lose their vibrant color and flavor. Sauté them just until they are slightly softened but still have a bit of bite. Blanching tougher vegetables like asparagus briefly before sautéing can help ensure they cook evenly.
2. Use Fresh, High-Quality Ingredients: The flavor of this dish relies heavily on the freshness and quality of the ingredients, especially the vegetables and lemon. Use the freshest spring vegetables you can find, and opt for a ripe, fragrant lemon. Freshly grated Parmesan cheese and good quality olive oil will also make a significant difference in the overall taste.
3. Adjust the Lemon to Your Taste: Lemon is the star flavor, but the intensity can be adjusted to your preference. Start with the recommended amount of lemon zest and juice, then taste the sauce and add more lemon juice or zest if you prefer a tangier or more pronounced lemon flavor. Remember that lemon zest provides more aromatic oils, while lemon juice contributes acidity.
4. Reserve Enough Pasta Water: Pasta water is a crucial ingredient for achieving a creamy and emulsified sauce without being overly heavy. The starch in the pasta water helps to bind the sauce to the pasta and creates a silky smooth texture. Be sure to reserve at least 1 cup of pasta water before draining the pasta, and add it gradually to the sauce until you reach your desired consistency.
5. Customize with Different Vegetables and Proteins: This recipe is highly adaptable. Feel free to experiment with other spring vegetables such as sugar snap peas, artichoke hearts, broccolini, or fava beans. You can also add protein to make it a heartier meal. Grilled chicken, shrimp, or white beans would be excellent additions. For a vegan version, consider adding sautéed tofu or chickpeas for protein and using a plant-based cream alternative.

FAQ Section

Here are some frequently asked questions about making Creamy Lemon Spring Vegetable Pasta:

Q1: Can I make this pasta dish ahead of time?

A: While Creamy Lemon Spring Vegetable Pasta is best enjoyed fresh, you can prepare components in advance. You can chop the vegetables and zest the lemon ahead of time. However, it’s best to cook the pasta and make the sauce just before serving for optimal texture and flavor. If you need to make it slightly ahead, you can cook the pasta and sauce separately and combine them just before serving. Reheating the entire dish may cause the pasta to become slightly softer and the sauce to separate slightly.

Q2: Can I use frozen vegetables instead of fresh?

A: Yes, you can use frozen vegetables, especially frozen peas. Frozen peas are a great alternative to fresh peas and are often just as nutritious. For other vegetables like asparagus, zucchini, and bell peppers, fresh is generally preferred for texture and flavor. However, if fresh vegetables are not available, you can use frozen alternatives. Just be sure to thaw them slightly and pat them dry before sautéing to remove excess moisture.

Q3: How can I make this dish lighter or healthier?

A: To make this dish lighter, you can use half-and-half or even milk instead of heavy cream, though the sauce will be less thick and creamy. You can also reduce the amount of butter or use olive oil instead. Increase the amount of vegetables and use whole wheat pasta or a vegetable-based pasta alternative for added fiber and nutrients. You can also skip the Parmesan cheese or use a lower-fat cheese option.

Q4: Can I make this recipe vegan or dairy-free?

A: Yes, this recipe can easily be adapted to be vegan and dairy-free. Substitute the heavy cream with full-fat coconut cream or cashew cream for a creamy sauce. Use olive oil instead of butter. Replace Parmesan cheese with nutritional yeast for a cheesy, umami flavor, or use a vegan Parmesan cheese alternative. Ensure your pasta is also vegan (most dried pasta is, but check the ingredients).

Q5: What other herbs would pair well with this pasta?

A: While parsley, basil, and chives are excellent choices, other herbs that would complement this pasta include tarragon, dill, oregano, and thyme. Experiment with different combinations to find your favorite flavor profile. Fresh mint could also add a unique and refreshing twist, especially when paired with peas and lemon. Consider adding a sprinkle of red pepper flakes along with the herbs for a touch of heat and complexity.

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