Creamy Lemon Vegetable Pasta
Ingredients
- ½ (16-oz) pkg penne pasta
- 1 zucchini, cut in half-moons
- 1 yellow squash, cut in half-moons
- ½ red onion, cut in wedges
- ½ pint grape tomatoes
- 2 Tbsp olive oil, divided
- ¾ tsp Italian seasoning
- ¼ tsp plus ⅛ tsp salt, divided
- ¼ tsp plus ⅛ tsp pepper, divided
- 1 lemon, halved
- 1 clove garlic, minced
- ½ cup heavy cream
- ½ cup low-sodium vegetable broth
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 450°F. Cook pasta according to package directions.
- Meanwhile, toss together zucchini, squash, onion, tomatoes, 1 Tbsp oil, Italian seasoning, and ¼ 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 ½ lemon; cut remaining ½ lemon into wedges. Cook garlic in 1 Tbsp hot oil in a Dutch oven over medium-high heat 1 minute or until fragrant.
- Add cream, broth, lemon zest, lemon juice, and ⅛ tsp each salt and pepper; bring to a boil, reduce heat, 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 | 3 | |
| Calories |
569
|
569
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 12 | 12 |
| Protein (g) | 15 | 15 |
| Carb (g) | 69 | 69 |
| Fiber (g) | 11 | 11 |
| Sodium (mg) | 466 | 466 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
