Lemon Cream Spaghetti with Hard Roasted Vegetables
This is our go-to lemon cream pasta recipe, and here it is made all the more hearty and nutritious thanks to the help of some hard-roasted veggies. You can follow this simple method of roasting with any vegetables you like, that are in season, etc. Just adjust the roast time accordingly – they come out when they look good to you. It’s as simple as that!
- Yield: Serves 4
Ingredients
Units
Scale
- 1 lb. spaghetti
- 1 bunch asparagus, trimmed (see note)
- 2 small zucchini, sliced into 1/2-inch pieces
- 8 ounces sliced, mixed mushrooms
- Olive oil, as directed/needed
- Salt and pepper to taste
- 2 teaspoons Italian seasoning
- 2 shallots, minced
- 3 garlic cloves, minced or grated
- Zest and juice of 1 lemon
- 1/2 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons chicken or vegetable stock concentrate
- 1/3 cup sour cream
SERVING SUGGESTION: Fresh torn burrata or shaved parmesan cheese, olive oil for drizzling
Instructions
- Preheat the oven to 450 degrees F. Adjust the bottom rack (move it up a few positions) so that you’ll be able to lay your sheet pan directly on the oven bottom (not the rack). This is the trick to hard roasting …Â
- Put the vegetables on your sheet pan, keeping each type to its own section, so you can easily remove them once they’re done. Mushrooms in one corner, zucchini in another, etc. Drizzle the veggies with oil and season with salt, pepper, and Italian seasoning. Toss to mix. Roast directly on the oven bottom for 15 to 25 minutes (depending on the veggies), or until each vegetable looks great to you. Asparagus, for example, will come out faster than the shrooms or squash.
- Cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the starchy pasta water just before draining.
- Add about 1 tablespoon of oil to a large skillet over medium heat. When it’s hot, add the minced shallots, garlic, lemon zest, and chili flakes (if using). Cook for a minute or so, and then add the stock concentrate, reserved pasta water, lemon juice, and the sour cream. Stir to mix and warm through. Add the pasta to the pan and toss in the sauce. The warm sauce should finish cooking it.
- Serve the pasta with your hard-roasted veggies and, if desired, some burrata or parmesan to finish and a drizzle of olive oil.
Notes
To trim asparagus: take one spear and, holding each tip, bend it until it snaps in two. Where it naturally broke is where to trim the rest of the bunch. Just line them up and give it one big chop, right where that natural break was. Works like a charm.Â