Pasta and Vegetables in Lemon Cream Sauce

This week, I am sharing a couple of pasta recipes. The first one is perfect for meatless Mondays.

1 bunch asparagus

1 bunch green onions

4 tablespoons butter

2 to 4 tablespoons lemon juice, to taste

6 ounces heavy cream

4 ounces freshly grated Parmesan cheese, plus more for garnish

Creole seasoning, to taste

1/2 cup shelled edamame or green peas

1/2 cup thinly sliced carrot

1 pound pasta

Cracked black pepper, lemon zest, sliced basil, chopped parsley, for garnish

Put a large pot of water on to boil.

Trim and discard tough, woody ends of asparagus. Cut off tips and reserve separately; cut tender stems into 1-inch pieces. Trim green onions; thinly slice white parts and set to one side; slice green parts on the diagonal (bias) into 1-inch pieces and reserve separately.

Melt butter in a saucepan over medium heat, add sliced white onion parts and cook until just tender. Stir in 2 tablespoons lemon juice, then add cream; bring to a simmer and stir in Parmesan. Add Creole seasoning to taste; taste and add additional lemon juice, if desired. Keep warm.

When water boils, add a generous amount of salt, then add asparagus stems, and cook for two minutes. Add edamame or peas and cook for 1 minute, then add asparagus tips and carrot and cook for 1 minute. Using a large slotted spoon, remove vegetables, shaking of excess water, and drop into reserved lemon cream sauce.

Add pasta to boiling water and cook until al denté; scoop up 1/2 cup pasta water and reserve. Drain pasta and return to hot pot. Pour cream sauce over pasta and stir in sliced green onion tops; toss to coat, adding a little of the reserved pasta water, if needed.

Divide among serving bowls and garnish, as desired.

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Enjoy!!!

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Good Cooking, Good Eating and Good Living!!!