Lemon Cream Pasta with Spring Vegetables Recipe
Lemon Cream Pasta with Spring Vegetables is a bright and comforting dish featuring a luscious lemon cream sauce enhanced with fresh shallots, garlic, and Parmesan cheese. This versatile recipe highlights tender pasta combined with crisp spring vegetables like asparagus, all tossed in a tangy, creamy sauce with fresh herbs. Perfect for a light yet indulgent meal, it also pairs wonderfully with grilled chicken or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Lemon Cream Sauce
- 2 tablespoons unsalted butter
- 2 shallots, finely minced
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon (about 3 tablespoons)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 cup chicken stock
- 1 cup heavy cream (or double cream)
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons fresh herbs (such as parsley, thyme, or basil), minced
Pasta and Vegetables
- 8 ounces pasta (such as fettuccine, linguine, or spaghetti)
- 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup other spring vegetables (optional, e.g., peas or snap peas)
Instructions
- Prepare Pasta and Vegetables: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. During the last 2-3 minutes of cooking, add the asparagus and other spring vegetables to the boiling water to blanch them. Drain pasta and vegetables together and set aside.
- Make the Lemon Cream Sauce: In a large skillet over medium heat, melt butter. Add the minced shallots and garlic and sauté until fragrant and translucent, about 2-3 minutes. Avoid browning to maintain a delicate flavor.
- Add Lemon and Stock: Stir in the lemon zest and juice, freshly ground black pepper, and kosher salt. Pour in the chicken stock and simmer gently until the liquid reduces by about half, approximately 5-7 minutes.
- Incorporate Cream and Cheese: Lower the heat and slowly add the heavy cream, stirring continuously. Bring to a gentle simmer and cook until the sauce slightly thickens, about 3-5 minutes. Remove from heat and stir in the grated Parmesan cheese until melted and smooth.
- Combine Pasta and Sauce: Add the drained pasta and blanched vegetables to the sauce. Toss well to evenly coat everything in the creamy lemon sauce. Adjust seasoning with additional salt and pepper if needed.
- Finish with Fresh Herbs: Sprinkle the minced fresh herbs over the pasta and give a final gentle toss. Serve warm, garnished with extra Parmesan or lemon zest if desired.
Notes
- Use fresh lemons for the best bright and tangy flavor in the cream sauce.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Adding spring vegetables like peas, zucchini, or snap peas along with asparagus adds great texture and color.
- For a vegetarian version, replace chicken stock with vegetable broth.
- Serve immediately for the best texture and flavor, as the sauce thickens upon standing.
- This sauce also works well over grilled chicken or roasted vegetables for a delicious variation.
