Lemon Primavera Bowties
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Judy Kim
Fresh summer veggies add bright pops of color to your plate.
Ingredients
kosher salt
1 lb. bow tie pasta
2 c. peas
extra-virgin olive oil
2 garlic cloves, minced
1/2 c. chopped onions
1 small red bell pepper, seeded and cut into strips
1 small yellow zucchini, sliced into thin rounds
Freshly ground black pepper
1/2 c. heavy cream
3 lemons
1 c. cherry tomatoes, halved
1/2 c. Pecorino Romano cheese, plus more for serving
1/2 c. chopped parsley
Instructions
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package instructions. Meanwhile, set up bowl of cold water with ice cubes. Drain pasta. Cook peas in pasta water for 2 minutes. Drain peas and rinse under cold water; transfer to ice bath.
In a large sauté pan over medium-low heat add a drizzle of olive oil and cook garlic and onions until softened, 2 minutes. Stir in red bell pepper and zucchini; season with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for 3 to 4 minutes. Add cream, 1 teaspoon lemon zest, 1/2 cup lemon juice, and 1 lemon, thinly sliced; bring to a boil and reduce to low heat. Fold in pasta, drained peas, tomatoes, cheese, and parsley.
Transfer to a large serving platter and garnish with extra cheese and black pepper.
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