Lemony Panko and Spring Vegetable Fettuccine
Ingredients
- 2 lemons
- ½ cup panko breadcrumbs
- 2 Tbsp olive oil, divided
- 5 cloves garlic, minced
- 5½ cups low-sodium vegetable broth
- 1 (16-oz) pkg fettuccine
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 (8-oz) pkg sugar snap peas
- ¼ cup water
- ¾ cup half-and-half
- 1½ cups freshly grated Parmesan cheese, divided
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
Instructions
- Grate zest and squeeze juice from lemons. Cook breadcrumbs in 1 Tbsp hot oil in a large, deep skillet over medium-high heat 3 to 4 minutes or until toasted, stirring occasionally. Transfer breadcrumbs to a small bowl; stir in lemon zest.
- Cook garlic in 1 Tbsp hot oil in skillet over medium-high heat 1 minute or until golden and fragrant, stirring occasionally.
- Add broth and pasta; reduce heat to medium-low, and simmer 12 minutes or until pasta is tender, stirring occasionally. (See Tip).
- Meanwhile combine asparagus, peas, and water in a a microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave at HIGH 3 minutes or until vegetables are crisp-tender.
- Stir half-and-half, 1 cup cheese, lemon juice, salt, and pepper into pasta mixture over low heat until creamy. Toss vegetables with hot pasta. Sprinkle with breadcrumbs and ½ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
497
|
497
|
| Fat (g) | 15 | 15 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 20 | 20 |
| Carb (g) | 71 | 71 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 670 | 670 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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