The Last Bite is all about celebrating that final, glorious morsel we never want to forget. This summer, that morsel happens to be bright with lemon and bursting with garden greens—yes, even the ones your kids swore they’d never eat. In my house, lemon is the secret to getting their forks back for seconds. Somehow, a little tang transforms spinach-stubborn children into enthusiastic pasta twirlers. This Creamy Lemon and Green Vegetable Pasta is a summer staple that’s big on flavor and refreshingly simple to whip up. It’s the recipe I return to when I’m craving a burst of sunshine and a side of victory—because those plates get cleared in a flash. Give it a try, and see if you don’t feel the same sunny triumph. Enjoy!
Makes
4 servingsIngredients
- 4 –5 cups fresh green vegetables cut into bite-sized pieces (I used green beans, snap peas, asparagus, and broccoli)
- 1 pound spaghetti or angel hair
- 2 tablespoons olive oil
- 1 stick butter
- 2 shallots diced
- 4 cloves garlic minced
- 1 cup pasta cooking water
- ¾ cup heavy cream
- 3 large lemons zested and juiced
- ½ cup Parmesan cheese grated
Instructions
- Bring a pot of salted water to the boil. Add the vegetables and cook them for about 1 minute, then strain and cover with cold water and stir. Drain again and leave to drip dry.
- Using the same large pot, cook and drain your pasta, then set aside. (Don’t forget to reserve the pasta water.)
- Using the same pot again, place over medium heat and add the oil and butter. Once they’ve melted, add the shallots and cook for 3–4 minutes. Add garlic and cook for another minute.
- Add the pasta water and cook for 2–3 minutes. Add the cream, veggies, and pasta. Toss gently to combine. Then turn off the heat and let cool for a couple minutes before adding the lemon juice, lemon zest, and Parmesan cheese. Toss gently to combine again and serve immediately. This pasta pairs beautifully with seared salmon and a glass of Sancerre!
