Description
A vibrant and healthy savory pasta dish featuring long linguine fresh asparagus zucchini bell peppers and a velvet-like parmesan-lemon sauce.
Ingredients
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12 oz linguine.
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1 lb asparagus.
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1 zucchini.
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1 red bell pepper.
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1 cup frozen peas.
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1/2 cup heavy cream.
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1/2 cup Parmesan cheese.
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4 tbsp unsalted butter.
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1 lemon (zest and juice).
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1/4 cup fresh basil.
Instructions
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Cook linguine until al dente and reserve 1 cup of pasta water for a professional bond.
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Sauté asparagus and bell peppers in olive oil until crisp-tender then add zucchini.
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Melt butter in the same pan then whisk in heavy cream and broth until a velvet emulsion forms.
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Stir in Parmesan lemon zest and juice until the sauce is molten and artisanal.
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Integrate the pasta sautéed vegetables and peas then toss until every strand is coated.
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Garnish with fresh botanical basil and parsley for a high-end social appetizer finish.
Notes
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Using reserved pasta water is the secret to a professional-grade creamy texture for this Lemon Herb Pasta Primavera.
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Fresh asparagus stalks provide a sophisticated and savory foundation while adhering to dietary rules.
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This dish is naturally pork-free and perfect for holiday social gatherings.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Dinner.
- Method: Sautéing/Boiling.
- Cuisine: American.
Nutrition
- Serving Size: 1 bowl.
- Calories: ~ 625 kcal.
- Sugar: ~ 6 g.
- Sodium: ~ 320 mg.
- Fat: ~ 34 g.
- Saturated Fat: ~ 18 g.
- Unsaturated Fat: ~ 16 g.
- Trans Fat: ~ 0 g.
- Carbohydrates: ~ 58 g.
- Fiber: ~ 8 g.
- Protein: ~ 18 g.
- Cholesterol: ~ 95 mg.
Keywords: Lemon Herb Pasta Primavera, Asparagus Pasta Recipes, Healthy Dinner Ideas, Creamy Vegetable Pasta, Lemon Basil Pasta, New York Recipe.