This vibrant Ziti with Asparagus, Peas, and Lemon Cream is the perfect weeknight dinner that feels both elegant and comforting. The dish combines tender pasta with crisp-tender asparagus spears and sweet fresh peas, all tossed in a luxurious, tangy lemon cream sauce. The brightness of the lemon cuts through the richness of the cream, creating a balanced flavor profile that is light yet satisfying. It&# 226;ÂÂs an excellent choice for spring and summer meals when you want to highlight seasonal vegetables. Simple to prepare with pantry staples and fresh produce, this recipe brings a touch of Italian-inspired freshness to your table. Serve it as a main course or a hearty side dish for a delightful family meal.
Ziti With Asparagus, Peas And Lemon Cream
Description
This vibrant Ziti with Asparagus, Peas, and Lemon Cream is the perfect weeknight dinner that feels both elegant and comforting. The dish combines tender pasta with crisp-tender asparagus spears and sweet fresh peas, all tossed in a luxurious, tangy lemon cream sauce. The brightness of the lemon cuts through the richness of the cream, creating a balanced flavor profile that is light yet satisfying. It&# 226;ÂÂs an excellent choice for spring and summer meals when you want to highlight seasonal vegetables. Simple to prepare with pantry staples and fresh produce, this recipe brings a touch of Italian-inspired freshness to your table. Serve it as a main course or a hearty side dish for a delightful family meal.Ingredients
Directions
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Bring a large pot of generously salted water to a rolling boil.
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Add ziti pasta and cook according to package directions until al dente, usually 8-10 minutes.
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In the last 2 minutes of cooking pasta, add asparagus spears and fresh peas to the boiling water to blanch them.
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Reserve 1 cup of the starchy pasta water before draining the pasta and vegetables.
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In a large skillet or saucepan, melt butter over medium heat and sauté minced garlic for 30 seconds until fragrant.
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Pour in heavy cream and lemon juice, stirring gently to combine.
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Simmer the sauce for 2-3 minutes until it begins to thicken slightly.
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Add the drained pasta, asparagus, and peas to the skillet.
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Toss everything together, adding reserved pasta water a little at a time until the sauce coats the pasta evenly.
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Season with salt, pepper, and fresh parsley to taste.
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Serve immediately while hot and creamy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 24.3kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.5mg1%
- Total Carbohydrate 4.2g2%
- Dietary Fiber 1.7g7%
- Sugars 1.7g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute heavy cream with coconut cream or cashew cream, and use olive oil instead of butter.
If fresh peas are unavailable, frozen peas work well; add them directly to the boiling pasta water in the last 2 minutes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or water to restore creaminess.
Trim the woody ends off the asparagus spears before blanching for better texture.
Add grilled chicken or shrimp for a protein boost if not keeping it vegetarian.
