This Creamy Spring Vegetable Pasta is the perfect way to enjoy some of the best produce spring has to offer. With a light creamy sauce that isn't overwhelming and a hint of lemon, it really lets the gorgeous green spring vegetables shine. And sprinkled with a generous amount of parsley bread crumbs for the perfect crunch.
INGREDIENTS & SUBSTITUTIONS:
- Pasta: Any kind of short pasta really works here.
- Asparagus: So deliciously fresh this time of year!
- Peas: You could use fresh or frozen for this recipe.
- Zucchini: I love adding zucchini because they have a mild flavor that pairs well with just about anything.
- Garlic: Plenty of it!
- Shallot: I love cooking with shallots - they bring such delicious flavor without being overwhelming.
- Heavy Cream: The base of the cream sauce. You could use full fat coconut milk if you're adverse to dairy.
- Vegetable Broth: Thins out the sauce and helps it not be all too heavy.
- Parmesan Cheese: Melts beautifully into the sauce and of course grate more on top. Freshly grated is always preferred but not absolutely necessary.
- Lemon Zest: Brightens up the dish!
- Fresh Parsley: Chopped finely and added to the toasted breadcrumbs is the perfect topping.
- Panko Breadcrumbs: Toasted in some butter really is a game changer.
KITCHEN EQUIPMENT YOU'LL NEED:
- Heavy-bottomed pot x2
- Measuring cups & spoons
- Fine cheese grater
- Cutting board
- Chef's knife
HOW TO MAKE CREAMY SPRING VEGETABLE PASTA:
- Sauté your veggies. In your pot, heat 2 tbsp olive oil over medium heat. Add your veggies and sauté for about 5 minutes until they start to get soft. Remove from the pot and set aside.
- Make the sauce. To the pot that you removed the veggies from, add 1 tbsp olive oil and sauté the shallot and garlic for about 2 minutes until fragrant and the shallot starts to become soft. Then add the cream, vegetable broth, and 1 tsp salt + ½ tsp pepper. Bring to a simmer for 15 minutes until slightly thickened. Give it a stir every few minutes.
- Cook your pasta. While the sauce is thickening, bring water to a boil in a pot and add a good pinch of salt. Cook your pasta until al dente. Drain, don't rinse!
- Make the breadcrumbs (optional). In your skillet, melt 1 tbsp butter over medium heat. Add the smashed garlic clove and breadcrumbs. Toast the breadcrumbs until golden brown, about 5 minutes. Remove the garlic clove and stir in the fresh chopped parsley.
- Mix it all together. Once your pasta is done and sauce is thickened, add the pasta (don't rinse!) and add to the sauce. Stir together with the parmesan and lemon zest. Mix in the cooked veggies and serve with the parsley breadcrumbs on top!
Store this recipe in an air-tight container in the fridge for up to 3 days.
Simply reheat in the microwave for 3-5 minutes- mixing half way through.
Absolutely! Shrimp or ground chicken/turkey would be my recommendation, but really any meat would be just fine.
Sub the heavy cream for coconut milk and omit the parmesan cheese (if there's a good dairy free parmesan cheese you like, definitely use).
You can sub for any vegetable you'd like! Mushrooms would be great, so would broccoli or cauliflower. Just make sure whatever you use is cut small enough to all cook at the same time. Here's a list of more in-season produce for spring.
To prep asparagus, you'll first want to remove the tough bottoms. To do so, bend the asparagus stem gently and the tough bottom should just break off (if it doesn't, it's typically around 2-3" from the bottom and you can cut it off). You can continue to gently snap them off, or chop them off using a knife with the first one as your guide for where to cut.
MORE PASTA RECIPES:
- Creamy Roasted Red Pepper Pasta
- Corn & Tomato Pasta
- Vegetarian Baked Ziti
- Roasted Butternut Squash Mac & Cheese