Springtime Pasta W Lemon Cream Sauce Recipes

PRIMAVERA PASTA

Steps:

• Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
• Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
• Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
• Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
• Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
• Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
• Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
• Season the sauce with lemon juice (it should be very lemony).
• Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
• Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
• Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
• Serve with more grated Parmesan cheese and optionally fresh basil leaves.
• Enjoy!

SPRINGTIME PASTA W/ LEMON CREAM SAUCE

Steps:

• In large saucepan, cook ravioli and asparagus in boiling water about 7 minutes or until raviloi is tender; drain.
• Meanwhile, while the ravioli is cooking, in a saucepan, combine milk, cream cheese, butter and lemon peel; cook over medium heat 5 minutes, stirring occasionally; stir in ham, parmesan and white pepper.
• Toss cream mixture with ravioli and asparagus; serve immediately.