Spring Greens & Lemon Cream Pasta

You know what is making us REALLY happy right about now? Big bowls full of this pantry-friendly Spring Greens & Lemon Cream Pasta! Between the pasta and the lemon cream sauce there are only 6-ingredients required to make this easy recipe and you can use as much or as little fresh produce as you want. Honestly, you don’t even have to use any veggies at all if you don’t have them- because this Lemony Creamy Pasta is delicious all by itself. 

{{ The recipe for this Spring Greens & Lemon Cream Pasta and the post that goes with it was made in partnership with ALDI! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

Big bowls of gluten free pasta tossed with lemon crea sauce and topped with blanched broccoli and asparagus.

I’ve spent quite some time the past few weeks navigating the online grocery shopping space for the first time in my life and I have to say I am once again blown away by my experience with ALDI! While I have always loved how effortless and pleasant it is to shop at one of their locations in person, I have found that the same fresh ALDI produce and amazing ALDI products being delivered to my doorstep is pretty darn amazing too!

Ingredients to make Spring greens and lemon cream pasta

Let’s talk about this pantry-friendly Spring Greens & Lemon Cream Pasta, shall we? 

The easy lemon cream sauce || This simple sauce only requires a very minimal amount of 5 ingredients and I’m guessing most of them you already have on hand. ALDI Simply Nature Organic Extra Virgin Olive Oil, butter, lemon, heavy cream, and Parmesan cheese.

 The fresh spring veg || Any fresh vegetable that you and your family loves that happen to be in season is perfect for this recipe. My kids are BIG broccoli and asparagus fans, so I’m piling our plates high with those as often as I can get them, but ALDI has a huge selection of vegetables to choose from, so go with whatever you like!

I have found that by keeping blanched, ready to grab and snack veggies on hand my kiddo’s are naturally opting for more of the green stuff instead of chips and processed snack foods while we are social distancing. It’s literally a happy accident that I’m calling a miracle, because if I had known that the simple act of blanching veggies and storing them in the fridge at eye level would cause massive veggie consumption I would have done it a long time ago!

A bowl of vibrant green blanched broccoli

How to Blanche vegetables:

Prepare an ice bath by filling a large bowl with ice and water, set aside. Line a sheet pan with a kitchen towel or paper towels, set aside. Bring a large pot of lightly salted water to a rolling boil. Add the vegetables to the pot, being careful to not overcrowd. Allow to cook for 2-3 minutes until the vegetables are crisp, tender and their color is vibrant. Transfer to the ice bath with a slotted spoon and allow the vegetables to cool before transferring to the prepared sheet pan. 

 The pantry staples || This recipe literally only requires the basics, Simply Nature Organic Extra Virgin Olive Oil, liveGfree Organic Gluten Free Brown Rice Quinoa Pasta, and a few pinches of salt and pepper. We really like the texture and flavor of the gluten free pasta from ALDI, so we have been stocking our pantry with it to make sure we don’t run out!

A ig bowl of lemon cream pasta with vibrant green veggies on top.

In this uncertain time we are living in, it’s comforting to know that ALDI, a brand I know and trust, is still going the distance to provide us with quality ingredients and fresh produce to nourish my family.

If you’ve whipped up this Spring Greens & Lemon Cream Pasta or any of the other recipes on our site, don’t forget to rate the recipe and let me know what you think in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER, and PINTEREST to see more.

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Spring Greens & Lemon Cream Pasta

3 big bowls of Spring Greens and Lemon Cream Pasta on a table next to 2 smaller bowls of blanched broccoli and asparagus
  • Author: This Mess is Ours
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Gluten Free
Scale

Ingredients

Lemon Cream Sauce:

 1 tablespoon salted butter

 1 tablespoon Simply Nature Organic Extra Virgin Olive Oil

1 tablespoon freshly grated lemon zest, plus more for serving

4 tablespoons heavy cream

3 tablespoons pasta cooking water

2 tablespoons freshly squeezed lemon juice

2 tablespoons freshly grated Priano Parmesan cheese, plus extra cheese to serve on the side

salt to taste

To serve:

3 cups blanched green vegetables, chopped into bite sized pieces: broccoli, snap peas, asparagus, green beans; see note

1 package liveGfree Organic Gluten Free Brown Rice Quinoa Pasta, cooked according to directions on package

Instructions

  1. Heat the butter and olive oil in a large skillet until the butter is melted, add the lemon zest and stir.
  2. Add the cream and the pasta cooking water to the butter and lemon zest mixture. Add the lemon juice and stir until just heated through. Add the Parmesan, stir until melted, remove from the heat. 
  3. In a large bowl toss the prepared lemon cream sauce with the prepared liveGfree Organic Gluten Free Brown Rice Quinoa Pasta to coat the pasta in the sauce. Transfer to a serving platter and top with chopped blanched green vegetables. Season with salt and pepper to taste, top with more Parmesan cheese and lemon zest if desired, serve immediately. 

Notes

Cook time includes time to cook the pasta and Blanche the vegetables.

To Blanche vegetables: 

Prepare an ice bath by filling a large bowl with ice and water, set aside.

Line a sheet pan with a kitchen towel or paper towels, set aside.

Bring a large pot of lightly salted water to a rolling boil. Add the vegetables to the pot, being careful to not overcrowd. Allow to cook for 2-3 minutes until the vegetables are crisp, tender and their color is vibrant. Transfer to the ice bath with a slotted spoon and allow the vegetables to cool before transferring to the prepared sheet pan.

 

Keywords: gluten free, pasta

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