You know what is making us REALLY happy right about now? Big bowls full of this pantry-friendly Spring Greens & Lemon Cream Pasta Sauce! 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 sauce is delicious all by itself.
Gathering your ingredients
Let's talk about this pantry-friendly Spring Greens & Lemon Cream Pasta Sauce, shall we?
The easy cream pasta sauce
simple sauce only requires a very minimal amount of 5 ingredients and I'm guessing most of them you already have on hand. 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.
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!
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, Extra Virgin Olive Oil, Organic Gluten Free Brown Rice Quinoa Pasta (or pasta of your choice), and a few pinches of salt and pepper.
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.Print
Easy Lemon Cream Pasta Sauce
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Dinner
- Method: Stovetop
- Cuisine: Gluten Free
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
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
- Heat the butter and olive oil in a large skillet until the butter is melted, add the lemon zest and stir.
- 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.
- 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.
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.
- Serving Size: 1 bowl
- Calories: 303
- Sugar: 2 g
- Sodium: 666.5 mg
- Fat: 12.2 g
- Carbohydrates: 49.1 g
- Protein: 8 g
- Cholesterol: 17.9 mg
Keywords: gluten free, pasta