NEWS IN A NUTSHELL
Creamy Lemon Spring Vegetable Pasta Prep Time: 30 minutes Cook Time: 30 minutes Difficulty: Medium Servings: 5
Ingredients • 1 tablespoon olive oil • 1 small shallot minced • 1 2 asparagus spears cut into 1-inch pieces woody ends discarded • 1 (14 oz) can quartered artichoke hearts drained • 3 cups fresh spinach leaves • 3 cloves garlic minced • 3/4 cup frozen peas • 8 ounces whole wheat farfalle pasta or pasta of your choice (gluten-free is fine) • 2 tablespoons butter or vegan butter • 2 tablespoons flour (can use gluten-free flour) • 2 cups Almond Breeze Almondmilk
Directions 1. I n a large skillet, heat the olive oil over medium-high heat. Add the shallot, asparagus pieces, artichoke hearts, spinach, garlic, and frozen peas. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions. 2. While the pasta is cooking, make the creamy lemon sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don’t have any clumps. Slowly whisk in the almondmilk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens. Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste. 3. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon. Garnish with fresh basil and Parmesan cheese, vegan Parmesan cheese, or nutritional yeast, if using. Serve warm.
Original Unsweetened • Z est of 1 large lemon • J uice of 1 large lemon • 4 lemon slices
• S alt and pepper to taste • ¼ cup chopped fresh basil • P armesan cheese, vegan Parmesan cheese, or nutritional yeast for garnish
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