I made this for dinner on Monday night, and it was so delicious I forgot to take a picture! A perfect spring dinner. This recipe is very customizable, so feel free to add lots of other veggies to this. I think it would be especially delicious with asparagus, green beans, and/or mushrooms.
Pasta and Vegetables in Lemon-Parmesan Sauce
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1 8 oz package of long pasta (such as spaghetti, fettuccine, linguine, or angel hair)
2 tablespoons olive oil
1 medium onion, roughly chopped
2 garlic cloves, minced
8 oz zucchini, washed and cut into chunks
1½ cups frozen green peas, thawed
1/3 cup heavy whipping cream
1 cup grated parmesan cheese (use the good kind, trust me)
~2 tablespoons chopped fresh basil
Chopped fresh parsley, to taste
Cook pasta according to package directions in heavily salted boiling water.
Meanwhile, heat oil in a large, deep skillet over medium-high heat. Add onions, garlic, and zucchini to pot and season well with salt and pepper. Saute until tender and slightly browned, about 7-8 minutes. Add peas and the zest of the lemon, cook for another minute.
Drain pasta, reserving slightly more than 1 cup of the cooking liquid. Add pasta to veggies along with cream, cheese, the juice of the lemon, and ¾ cup of the pasta water. Reduce heat to medium and toss until all ingredients are heated through and the cheese has melted to form a sauce. Add more pasta water if the sauce is too thick. Stir in fresh herbs and more salt and pepper, if needed.
Serve immediately, passing extra parmesan cheese if desired.