Tuesday, December 18, 2012

veggie pasta with lemon cream sauce

It's been a weird winter so far. At least here in mid-Missouri. The forecast for today is 57* and sunny. On one hand, I'm very glad. My car doesn't drive well in the snow and I'd like to avoid it at as much as possible! On the other hand, I want to be snuggled up in the house, watching the snow fall with a hot bowl of stew and a christmas movie.

It's just been to warm for me to consider stew, I really wanted something light with fresh veggies. I know cream doesn't usually lend to the lightness of a dish, but the lemon really adds a brightness. It doesn't feel heavy, there is just enough sauce to lightly coat everything.

veggie pasta with lemon cream sauce
1/2 pound of penne pasta
1 bundle of asparagus spears, cut into 2-inch pieces
1 medium zucchini, cut in half long-ways, then into slices
1 tablespoon olive oil
1 cup whipping cream
1 tablespoon fresh lemon zest
1-2 tablespoons fresh lemon juice
1/4 cup parmesan cheese
salt & pepper to taste

Cook the pasta according to package directions. While the pasta cooks, heat olive oil in a large skillet. Saute the asparagus and zucchini with salt and pepper {and what ever other seasoning you prefer} for 3 to 5 minutes, or until vegetables are crisp-tender, stirring frequently. Remove with a slotted spoon and set aside. In the warm skillet, combine whipping cream, a little more salt and pepper, and the lemon zest and juice. Bring to boil for 2 to 3 minutes. Once the mixture is reduced, turn off the heat, add the Parmesan cheese and drained pasta, stiring to coat. Add the vegetables back to the skillet and toss lightly to incorporate.

This was exactly what I was craving! Crisp, fresh vegetables on a warm winter's day, ha! We some garlic bread on the side - perfect combo.

I hope your winter is more wintery than ours!

xoxo, christa

1 comment:

  1. Man, this is unfair. I have this bad stomach bug and I just want to EAT. That looks so good!


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