Creamy Spring Vegetable Pasta
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.
Yield: 4 servings
Heat your pot to medium heat. Add 2 tbsp olive oil, and the veggies and sauté for about 5 minutes until they start to get soft. Remove from the pot and set aside.
To the same pot that you removed the veggies from, add 1 tbsp more of olive oil and sauté the shallot and garlic for about 2 minutes until fragrant and the shallot starts to become soft/translucent. 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.
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!
To make the breadcrumbs, in your skillet, melt 1 tbsp butter over medium heat. Add the smashed garlic clove and breadcrumbs. Toast stirring frequently until the breadcrumbs are golden brown, about 5 minutes. Remove the garlic clove and stir in the fresh chopped parsley.
Once your pasta is done and sauce is thickened add the pasta to the sauce. Stir together with the parmesan and lemon zest. Mix in the cooked veggies and serve with the parsley breadcrumbs on top!
Calories: 888kcal | Carbohydrates: 103g | Protein: 25g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 468mg | Potassium: 499mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2076IU | Vitamin C: 20mg | Calcium: 258mg | Iron: 3mg
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