For an extra burst of flavor, consider grilling the asparagus before adding it to the dish. If you prefer a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. To make this dish even more vibrant, add a pinch of red pepper flakes for a subtle kick. This dish pairs beautifully with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Creamy Lemon Vegetable Pasta
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PREP TIME5 mins
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COOK TIME0 mins
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TOTAL TIME30 mins
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SERVING5 People
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VIEWS9
A vibrant and refreshing pasta dish that captures the essence of summer, featuring tender vegetables and a luscious, citrus-infused cream sauce. Perfect for a light yet satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate74 g
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Cholesterol13 mg
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Fiber20 g
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Protein16 g
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Saturated Fat4 g
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Sodium344 mg
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Sugar18 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSauté the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the minced shallot and cook until softened, about 2 minutes. Introduce the asparagus, artichoke hearts, spinach, garlic, and frozen peas. Sauté until the vegetables are tender and the spinach is wilted, approximately 5 minutes. Transfer the cooked vegetables to a large bowl and set aside. (Total time: ~7 minutes)
02
StepCook the Pasta: Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente. (Total time: ~8-10 minutes)
03
StepCraft the Lemon Cream Sauce: Return the skillet to the stove over medium heat. Melt the butter or vegan butter. Whisk in the flour until smooth, ensuring no clumps remain. Gradually whisk in the Almond Breeze, about 1/2 cup at a time, whisking continuously to maintain a smooth consistency. Incorporate the lemon zest and continue whisking until the sauce reaches a simmer. Reduce the heat to low and whisk occasionally until the sauce thickens slightly. Stir in the lemon juice and lemon slices. Season generously with salt and freshly ground black pepper to taste. (Total time: ~10 minutes)
04
StepCombine and Serve: Drain the cooked pasta thoroughly and add it directly to the thickened lemon cream sauce in the skillet. Incorporate the sautéed vegetables, stirring until the pasta and vegetables are evenly coated in the creamy lemon sauce. Using tongs or a spoon, carefully remove the lemon slices. Garnish generously with fresh basil and parmesan cheese, vegan parmesan cheese, or nutritional yeast, if desired. Serve immediately and enjoy! (Total time: ~5 minutes)
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Kallie Hellerrippin
Jun 16, 2025Absolutely delicious! The lemon sauce is so bright and flavorful, and the vegetables are perfectly cooked.
Giovanny Konopelski
Jun 14, 2025I made this with gluten-free pasta, and it was a hit! My family loved it, even my picky eaters.
Mikel Lueilwitz
Jun 11, 2025The almond milk makes the sauce so creamy without being too heavy. I'll definitely be making this again!
Krista Fay
Jun 10, 2025Such a simple yet elegant dish. I added some grilled chicken for extra protein, and it was fantastic!