Go Back
Pasta served with lemon cream sauce and colorful spring vegetables

Pasta with Lemon Cream Sauce and Spring Vegetables

A creamy and citrusy pasta dish featuring lemon and spring vegetables, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Essentials
  • 4 tbsp butter Can substitute with olive oil for a lighter option.
  • 2 medium shallots, finely minced Substitute with 1 small onion if needed.
  • 3 cloves garlic, finely minced
  • 1 large lemon, zested and juiced
  • 1/2 tsp black pepper, or to taste
  • 1/2 cup chicken or vegetable stock Use vegetable stock to keep it vegetarian.
  • 1 cup heavy whipping cream, room temperature Can substitute with half-and-half for a lighter sauce.
  • 1 cup freshly grated Parmesan cheese, divided Reserve some for serving.
  • 1/4–1/2 tsp kosher salt, or as desired
  • 1/4 tsp dried chili flakes Optional — adds a gentle kick.
  • 4 tbsp finely minced fresh herbs Parsley, basil, or thyme are lovely.
  • 14 oz pasta of your choice Linguine, fettuccine, penne, or orecchiette.
  • 5–6 cups fresh spring vegetables, cut into bite-sized pieces Broccoli, asparagus, sugar snap peas, or green beans.
Optional add-ons
  • 1 handful baby spinach Stir in at the end for extra color and nutrients.
  • to taste toasted pine nuts or walnuts For crunch.
  • to taste lemon pepper or extra lemon zest For brightness.

Method
 

Prep and cook the pasta and vegetables
  1. Bring a large pot of salted water to a rolling boil.
  2. Add the pasta and cook according to package directions, minus about 1 minute.
  3. During the last 45 seconds of cooking, add the spring vegetables to the boiling water.
  4. Reserve 1/2 cup of the pasta cooking water then drain the pasta and vegetables.
Build the flavor base in a skillet
  1. In a large skillet over medium heat, melt the butter.
  2. Add the shallots and cook until softened and translucent.
Add garlic, lemon zest, and pepper
  1. Stir in the garlic, lemon zest, and black pepper. Sauté until fragrant.
Create the creamy sauce
  1. Pour in the stock and cream, and bring the mixture to a gentle simmer.
  2. Add 3/4 cup of the grated Parmesan and stir until melted.
  3. Squeeze the lemon juice and let the sauce simmer until it thickens.
Combine pasta, vegetables, and sauce
  1. Add the drained pasta and blanched vegetables to the skillet.
  2. Toss gently to combine, adding reserved pasta water if needed.
  3. Stir in the remaining Parmesan and fresh herbs.
Plate and serve
  1. Serve immediately with extra lemon zest and remaining Parmesan.

Notes

Keep your heat moderate to prevent the cream sauce from breaking. If the sauce separates, whisk in a splash of reserved pasta water off the heat.