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.
Keywords: gluten free, pasta