Lemon Basil Pasta with Spring Veggies
User Reviews
5
Lemon Basil Pasta with Spring Veggies
Description
This Lemon Basil Pasta uses whole wheat spaghetti cooked until al dente alongside asparagus pieces added near the end of boiling to retain some snap and freshness. The pan sauce starts by sautéing zucchini with butter and seasoning, then thickening with flour and chicken stock. Incorporating cream cheese and parmesan enriches the sauce with creaminess and umami.
The addition of dried basil and lemon zest brings herbal and citrus highlights that brighten the dish. Frozen peas add bursts of sweetness and color while cooking gently in the sauce to retain texture. Tossing the cooked pasta and asparagus in the sauce integrates all flavors smoothly.
Serve immediately to enjoy the contrast of tender pasta, crisp vegetables, and velvety sauce. Additional parmesan on top can enhance the cheesy flavor. This recipe works well as a satisfying main course for a spring or light meal featuring fresh vegetable components.
Ingredients
- 1/2 lb whole wheat spaghetti or other pasta
- 1/2 lb asparagus
- 3 tablespoons butter
- 1 cup onion diced
- 1/2 cup zucchini diced
- 1/2 cup peas frozen
- 2 tablespoons flour
- 2 cups chicken stock or vegetable broth
- 2 oz cream cheese light
- 1/4 cup Parmesan Cheese grated
- salt to taste
- black pepper to taste
- 1/2 teaspoon basil dried
- 1/2 teaspoon lemon zest
Instructions
- Bring large pot of salted water to boil. Add spaghetti and cook until al dente. While pasta is cooking, snap woody bottoms off asparagus and slice into 1/4 inch pieces. Add to the cooking pasta during the last 3 minutes of cooking. Drain all together and set aside.
- Return pot to medium heat and melt butter. Sauté butter and zucchini with salt and pepper to soften, 4 minutes. Sprinkle flour over top and stir. Cook 1 minute.
- Pour in chicken stock and bring to boil to thicken. Reduce heat to medium low and stir in cream cheese, parmesan cheese, more salt and pepper, basil, lemon zest and peas.
- Cook 5 minutes, then toss in cooked pasta and asparagus. Divide between serving dishes and top with more parmesan cheese. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 80g | 27% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 52mg | 17% |
| Sodium | 558mg | 23% |
| Potassium | 721mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1324IU | 26% |
| Vitamin C | 22mg | 24% |
| Calcium | 199mg | 20% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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