Lemon Cream Pasta with Spring Vegetables

This dish features a luscious lemon cream sauce that transforms a simple pasta meal into something truly special. It's a celebration of spring's freshest ingredients—tender vegetables like asparagus, spinach, and sugar snap peas—lightly cooked and enveloped in a silky, citrusy sauce. This recipe strikes the perfect balance between richness and brightness, making it ideal for both cozy dinners and elegant gatherings. The best part? The sauce is versatile enough to pair beautifully with grilled or baked chicken, pork cutlets, or even seafood like salmon and cod.

Ingredients

For the Lemon Cream Sauce:

• Butter

• Shallots, finely chopped

• Garlic, minced

• Lemon zest and freshly squeezed lemon juice

• Black pepper and kosher salt

• Chicken stock

• Heavy or double cream

• Grated Parmesan cheese

• Fresh minced herbs (such as basil, thyme, parsley, or chives)
  
  

For the Pasta:

• Your choice of pasta (e.g., fettuccine, spaghetti, fusilli, penne, shells, orzo, tortellini, gnocchi)
  
  

For the Spring Vegetables:

• Broccoli or broccolini, chopped

• Broad or runner beans

• Sugar snap peas or sweet peas

• Kale, shredded

• Asparagus, trimmed and cut into segments

• Fresh spinach

• Leeks, sliced thinly
  
  

Instructions

1. Prepare the Sauce
In a large skillet over medium heat, melt the butter. Add the chopped shallots and garlic, sautéing gently until softened and fragrant, about 2–3 minutes. Stir in the lemon zest and freshly ground black pepper and let them cook for another minute to infuse the butter.

Next, pour in the chicken stock and bring it to a gentle simmer. Add the cream and grated Parmesan cheese, stirring constantly until the sauce thickens slightly. Finally, stir in the lemon juice. Season to taste with kosher salt. If desired, add a pinch of dried chili flakes for a little kick.

2. Cook the Pasta
While the sauce is simmering, cook your chosen pasta according to the package directions until al dente. Before draining, reserve about ½ cup of pasta water for thinning the sauce if needed.

3. Prepare the Vegetables
Cut the firmer vegetables into bite-sized pieces. Blanch broccoli, beans, and asparagus by adding them to the boiling pasta water during the last 30–45 seconds of cooking. Scoop them out with a slotted spoon and set aside. More delicate vegetables like spinach and sweet peas can be added directly to the sauce in the skillet.

4. Combine Pasta and Sauce
Once the pasta is drained, add it to the skillet with the lemon cream sauce. Toss in the vegetables, both blanched and fresh, stirring to combine. Add a splash of reserved pasta water to loosen the sauce if needed. Mix gently until everything is evenly coated and heated through.

5. Serve
Dish the pasta into bowls and garnish with extra lemon zest, fresh herbs, and a generous sprinkle of Parmesan cheese. Serve immediately for the best texture and flavor.

Serving Suggestions

This lemon cream pasta is endlessly adaptable. Serve it as a main dish on its own or topped with grilled chicken breast, crispy pancetta, or baked fish for a heartier option. It also works well as a side dish alongside roasted meats or a spring salad. A chilled glass of white wine or sparkling water with lemon makes the perfect accompaniment.

Nutritional Information

While exact values will depend on the specific pasta and vegetables used, a typical serving of this lemon cream pasta includes:

• Calories: ~450–550 kcal per serving

• Protein: ~12–18 g (more with added protein)

• Carbohydrates: ~50–60 g

• Fat: ~18–25 g (depending on the amount of cream and cheese)

• Fiber: ~6–8 g from the vegetables and whole grain pasta (if used)

• Calcium and Vitamin C: High due to the Parmesan and fresh vegetables
  
  

For precise nutritional tracking, it’s recommended to use a food calculator based on your chosen ingredients and quantities.