Creamy Lemon Vegetable Pasta
Ingredients
- 1 (16-oz) pkg penne pasta
- 2 zucchini, cut in half-moons
- 2 yellow squash, cut in half-moons
- 1 red onion, cut in wedges
- 1 pint grape tomatoes
- 3 Tbsp olive oil, divided
- 1½ tsp Italian seasoning
- ¾ tsp salt, divided
- ¾ tsp pepper, divided
- 2 lemons
- 2 cloves garlic, minced
- 1¼ cups heavy cream
- ¾ cup low-sodium vegetable broth
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Cook pasta according to package directions.
- Meanwhile, toss together zucchini, squash, onion, tomatoes, 2 Tbsp oil, Italian seasoning, and ½ tsp each salt and pepper on a large rimmed baking sheet; spread in a single layer. Roast 15 to 20 minutes or until lightly browned and tender.
- Grate zest and squeeze juice from 1 lemon; cut 1 lemon into wedges. Cook garlic in 1 Tbsp hot oil in a large Dutch oven over medium-high heat 1 minute or until fragrant.
- Add cream, broth, lemon zest, lemon juice, and ¼ tsp each salt and pepper; bring to a boil, reduce heat to a simmer, and cook 5 minutes or until thickened. Stir in cheese until melted.
- Add pasta and vegetables to cream sauce; toss. Serve with lemon wedges.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
583
|
583
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 14 | 14 |
| Protein (g) | 15 | 15 |
| Carb (g) | 70 | 70 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 449 | 449 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
