Lemony Panko Vegetable Fettuccine
Ingredients
- 1 lemon
- ¼ cup panko breadcrumbs
- 1 Tbsp olive oil, divided
- 2 large cloves garlic, minced
- 2¾ cups organic low sodium vegetable broth
- ½ (16-oz) pkg fettuccine
- ½ lb asparagus, trimmed and cut into 1-inch pieces
- ½ (8-oz) pkg sugar snap peas
- 2 Tbsp water
- ⅓ cup half and half
- ¾ cup freshly grated vegetarian Parmesan cheese
- ¼ tsp kosher salt
- ⅛ tsp pepper
Instructions
- Grate zest and squeeze juice from lemon. Cook breadcrumbs in ½ Tbsp hot oil in a Dutch oven 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 ½ Tbsp hot oil in pot 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.
- Meanwhile combine asparagus, peas, and water in a microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave at HIGH 3 minutes or until vegetables are crisp-tender; drain.
- Stir half-and-half, ½ cup cheese, lemon juice, salt, and pepper into pasta over low heat until creamy. Stir in vegetables. Sprinkle with breadcrumbs and ¼ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
516
|
516
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 20 | 20 |
| Carb (g) | 76 | 76 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 678 | 678 |
| T. Sugs (g) | 9 | 9 |
| A. Sugs (g) | 0 | 0 |
Plant Based Meal Plan
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