Yesterday on Facebook, I shared this recipe for Summer Veggie Pasta Primavera and it got me craving pasta. Like bad. So, I whipped up a Spring version last night for dinner and this is it!
It’s creamy, light, lemony, healthy and packed with yummy green veggies.
My daughter was not impressed.
She’s convinced anything green will positively kill her.
Therefore, she spent a portion of dinner in her room choosing to kick and scream. And then came out and had her required 5 bites of dinner…..and then happily filled up on grapes.
I’m not a big savory lemon eater, but a HUGE sweet lemon eater. Meaning: I mostly only go for lemon desserts and that’s it.
HOWEVER, if I make something for dinner containing lemon, I take it easy. So, I only included 1/2 teaspoon of lemon zest in this whole dish. If you are a lemon lover, feel free to go to town. If you don’t like lemon as much, feel free to reduce it or omit it all together. I will say that a slight taste of lemon was quite delightful with the parmesan cheese and pasta. It was overall a yummy and surprisingly filling dinner that my husband polished off late last night.
Darn husband. I wanted those leftovers for lunch.
Here’s the printable. Have a great Wednesday!
Lemon Basil Whole Wheat Spaghetti with Spring Veggies
- Bring large pot of salted water to boil. Add spaghetti and cook until al dente. While pasta is cooking, snap woody bottoms off asparagus and slice into 1/4 inch pieces. Add to the cooking pasta during the last 3 minutes of cooking. Drain all together and set aside.
- Return pot to medium heat and melt butter. Sauté butter and zucchini with salt and pepper to soften, 4 minutes. Sprinkle flour over top and stir. Cook 1 minute.
- Pour in chicken stock and bring to boil to thicken. Reduce heat to medium low and stir in cream cheese, parmesan cheese, more salt and pepper, basil, lemon zest and peas.
- Cook 5 minutes, then toss in cooked pasta and asparagus. Divide between serving dishes and top with more parmesan cheese. Serve immediately.