Creamy Green Lemon Pasta
Quick, cheap, and refreshing dish that works great without the addition of meat. Just love the strong lemon taste.
Servings: 2
Calories: 431kcal
Ingredients
- 2 cups whole wheat fusili (or gluten-free alternative)
- 2 cups broccoli florets
- 1 cup snow peas or sugar snaps trimmed and cut into bite size pieces
- 1 cup spinach or bok choy
- 1/2 cup fresh basil leaves
- 1/2 lemon zest and juice (or more for stronger lemon taste)
- 1/4 cup Parmesan cheese grated
- 1/2 cup soft cheese/mascarpone
- sea salt
- black pepper
Instructions
- Cook the pasta according to the package in lightly salted water.
- Add broccoli, sugar snaps the last 3 minutes of the cooking time.
- Then add spinach in the last minute. Drain and save a ladleful of the cooking water. Tip everything back into the pan.
- Add mascarpone, lemon zest, lemon juice, basil leaves, parmesan, splash of cooking water and season with sea salt and pepper to taste.
Notes
- I love a strong lemon flavor, so add lemon juice and zest gradually and see whether you like it as lemony as me.
- If you want it crunchier, add roasted pine nuts as well.
- And if you don’t want to keep it veggie, add cooked chicken or fish pieces.