Pasta Recipe

This vibrant pasta dish combines the earthy sweetness of thawed broad beans with a rich, reduced-fat cream sauce brightened by zesty lemon juice. Fresh mint adds a fragrant, cooling contrast to the warm, comforting base, while shaved parmesan provides a savory depth and salty finish. It is a quick, elegant meal perfect for weeknight dinners when you want something flavorful yet simple to assemble. The combination of textures from the tender pasta and crisp-tender beans makes every bite satisfying. Serve it as a light main course that feels indulgent without being heavy, ideal for sharing with family or enjoying a relaxed evening at home.

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 452.4

Dietary: Vegetarian

Description

This vibrant pasta dish combines the earthy sweetness of thawed broad beans with a rich, reduced-fat cream sauce brightened by zesty lemon juice. Fresh mint adds a fragrant, cooling contrast to the warm, comforting base, while shaved parmesan provides a savory depth and salty finish. It is a quick, elegant meal perfect for weeknight dinners when you want something flavorful yet simple to assemble. The combination of textures from the tender pasta and crisp-tender beans makes every bite satisfying. Serve it as a light main course that feels indulgent without being heavy, ideal for sharing with family or enjoying a relaxed evening at home.

Ingredients

1 Small vegetable stock cube
1 cups Reduced-fat thickened cream
2 Tablespoons lemon juice
2 Cups frozen broad beans, thawed, shelled

Directions

1
Bring a large saucepan of salted water to a boil and cook the pasta according to package instructions until al dente.
2
Drain the pasta, reserving about 1/4 cup of the cooking water before draining completely.
3
In a large skillet or the same pot over medium heat, combine the reduced-fat thickened cream and the crumbled vegetable stock cube.
4
Stir gently until the stock cube dissolves and the sauce is smooth and slightly thickened.
5
Add the thawed broad beans to the cream sauce and heat through for 2-3 minutes, being careful not to overcook them.
6
Stir in the lemon juice and half of the mint leaves, tossing to combine.
7
Add the cooked pasta to the sauce and toss well, adding reserved pasta water if needed to loosen the sauce.
8
Serve immediately, topped with shaved parmesan and the remaining fresh mint leaves.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 452.4kcal

% Daily Value *
Total Fat 42.1g65%
Saturated Fat 16.3g82%
Cholesterol 66.0mg22%
Sodium 12.9mg1%
Total Carbohydrate 16.7g6%
Dietary Fiber 3.7g15%
Sugars 5.7g
Protein 4.7g10%

* 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 best results, ensure broad beans are fully thawed before adding to the sauce to prevent uneven heating.

If the sauce becomes too thick, add a splash of the reserved pasta water to achieve your desired consistency.

This dish is best served immediately while hot and creamy.

You can substitute fresh peas for broad beans if preferred, though broad beans offer a heartier texture.

Keywords: pasta, broad beans, cream sauce, lemon, mint, parmesan, vegetarian, easy dinner, quick meal, weeknight, creamy, vegetable

Read it online: https://www.chefs-mate.com/recipe/pasta-recipe-77/