Summary: A fresh, zingy pasta with a touch of creaminess
Ingredients
- 2 Carrots, chopped into 1/2 rounds
- 2/3 cup Peas, frozen is fine
- 1 Capsicum, diced
- 200gm Cherry tomatoes, halved
- 6-8 Spring onions, chopped (mostly white and light green parts)
- Vegetable stock
- 500gm Dried pasta
- 1-2 Lemons, juiced and zested
- 200ml Cream
- 2 tblsp Garlic olive oil
- Salt
- Pepper
- 1/3 cup Parmesan, finely grated plus more to serve
Instructions
- Bring the stock to the boil and add pasta, cook to al dente. Add the carrots for the last 5 minutes of cooking and the peas for the last minute.
- While that’s happening, add the garlic olive oil, cream, Parmesan, lemon zest and juice to a small pan and reduce by 1/3. Season well with salt and pepper.
- Combine the cooked pasta, carrot, peas, capsicum, tomatoes, spring onions and lemon cream sauce and toss before serving.
- Serve with extra Parmesan.
Quick Notes
You can reduce the amount of cream but reserve some pasta cooking liquid as you may need to loosen up the sauce.
Variations
You can substitute the cream for light sour cream for a more tangy version. Or you can use light evaporated milk (not sweetened of course).
You might also like
Recipe: Lemony Spinach Pesto Sauce {Vegan & GF}
March 1, 2019
Recipe: Single Serve Garlicky Green Pea Soup {Vegan & GF}
April 13, 2018
Recipe: Raspberry Lemonade Frosted Mini Cakes {Super Easy, No Bake!}
February 11, 2018
Leave A Reply