Pasta mit Zitronen-Sahnesoße und Frühlingsgemüse

A quick and family-friendly pasta dish featuring a creamy lemon sauce with fresh spring vegetables.

Skala

4 tablespoons butter
2 medium shallots, finely chopped
3 cloves garlic, finely chopped
1 large lemon, zested and juiced
1/2 teaspoon black pepper (to taste)
1/2 cup chicken or vegetable broth
1 cup heavy cream (room temperature)
1 cup freshly grated Parmesan cheese, divided
1/4 to 1/2 teaspoon kosher salt (to taste)
1/4 teaspoon dried chili flakes (optional)
4 tablespoons finely chopped fresh herbs (parsley, basil, or thyme)
400 grams pasta of choice (linguine, fettuccine, penne, or orecchiette)
5 to 6 cups fresh spring vegetables, cut into bite-sized pieces (broccoli, asparagus, snap peas)

Set a large pot of salted water to boil and cook the pasta one minute less than the package instructions.
Add the chopped spring vegetables in the last 45 seconds of cooking the pasta. Drain the vegetable and pasta together.
Melt the butter in a large skillet over medium heat and sauté the shallots for 3–4 minutes until soft.
Add the garlic, lemon zest, and pepper, and sauté until fragrant.
Pour in the broth and cream, and bring to a simmer to thicken slightly.
Stir in the grated Parmesan and lemon juice. Season to taste with salt and chili flakes.
Toss the drained pasta and vegetables in the skillet with the sauce, adding some reserved pasta water if needed.
Finish with fresh herbs and any remaining Parmesan, then serve.

This dish is best served immediately, but leftovers can be stored in an airtight container in the refrigerator.

Schlüsselwörter: pasta, lemon, cream sauce, spring vegetables, family-friendly, quick dinner

Finden Sie es online: https://de.dishef.com/pasta-lemon-cream-sauce-spring-vegetables/