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
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
Find it online: https://thismessisours.com/spring-greens-lemon-cream-pasta/