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spring veggie pasta with lemon cream sauce

spring veggie pasta with lemon cream sauce

👨‍🍳 Chefy Tip: Add pasta to the skillet before the sauce is fully ready — the water you reserved becomes your thickener once the pasta hits the pan.

Serves
2
Prep
15 min
Cook
15 min
Difficulty
Easy
Cost
Moderate
Calories
480
Carbs
62g
Protein
14g
Fat
20g

Flavor Profile

🍋 Bright and citrusy from fresh lemon zest and juice
🌱 Light and herbaceous from fresh basil
🧄 Savory and aromatic from the garlic-infused cream sauce
🥦 Crisp and fresh from tender spring vegetables

Ingredients

🍝 6 oz whole wheat pasta (fettuccine, linguine, or penne)
🫛 1/2 cup sugar snap peas, trimmed
🥦 1/2 cup asparagus, chopped
🧄 2 cloves garlic, minced
🫒 1 tbsp olive oil
🧈 2 tbsp unsalted butter
🍋 Zest and juice of 1 lemon
🥛 1/2 cup heavy cream
🧀 1/4 cup grated Parmesan cheese
🌿 2 tbsp fresh basil, chopped
🧂 Salt and black pepper to taste

Instructions

01

Cook pasta per package instructions, reserving 1/2 cup pasta water before draining.

02

Heat olive oil and butter in a large skillet over medium heat. Sauté garlic 30 seconds, then add asparagus and snap peas and cook 2-3 minutes until tender-crisp.

03

Stir in cream, lemon zest, and juice. Simmer gently then add Parmesan until melted. Toss in pasta, adding pasta water as needed for a silky sauce. Season with salt and pepper, garnish with basil, and serve.

🧬 Food Science

Lemon is a powerhouse ingredient that enhances both flavor and nutrition, boosting vitamin C absorption and balancing the richness of creamy sauces. Spring vegetables like asparagus and snap peas add fiber, antioxidants, and a burst of seasonal freshness to this dish.

Pair It

🥂 A chilled Chardonnay or sparkling water with lemon complements the creamy citrus sauce beautifully.
🍽️ Serve alongside a simple arugula salad or roasted asparagus.