Creamy Lemon Spring Vegetable Pasta
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy lemon spring vegetable pasta features tender pasta coated in a silky almond-based cream sauce brightened with lemon juice and studded with fresh asparagus, artichokes, peas, and spinach. It's light yet satisfying with bright, fresh flavors. This quick pasta is perfect for a vegetarian weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 tablespoon olive oil
- 1 small shallot minced
- 12 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 Unsweetened Original Almondmilk or Almond Breeze Extra Creamy Almondmilk
- Zest of 1 large lemon
- Juice of 1 large lemon
- 4 lemon slices
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- Parmesan cheese vegan parmesan cheese or nutritional yeast for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 30m
- Sodium
- 616mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 677mg
- Calcium
- 99mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.