Stashcook: Meal Planner & Recipe Keeper

Creamy Lemon Pasta with Roasted Vegetables Recipe

Creamy Lemon Pasta with Roasted Vegetables recipe

Stashcook

This pasta dish is full of veggies and has a creamy lemon sauce. We use spaghetti, roast some veggies, and make a sauce with lemon and cheese. It's yummy and not too hard to make!

Ingredients

400 g Spaghetti
1 Clove of Garlic, minced
50 g Almonds, chopped
50 g Parmesan cheese, grated
150 g Cherry tomatoes, halved
1 Zucchini, sliced into half-moons
1 Yellow bell pepper, sliced
1 Red onion, cut into wedges
1 Lemon, zest and juice
4 Tbsp Olive oil, divided
Salt, to taste
Black pepper, to taste
1/4 tsp Red pepper flakes
A handful of fresh basil leaves, chopped
100 g Baby spinach

Method

1
Preheat your oven to 200°C (400°F).
2
On a baking sheet, toss the cherry tomatoes, zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until tender and slightly charred.
3
Cook the spaghetti in a large pot of salted boiling water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
4
While the vegetables are roasting and pasta is cooking, make the sauce. In a pan over medium heat, add the remaining 2 tablespoons of olive oil and minced garlic. Cook for 1 minute until fragrant.
5
Add the almonds to the pan and toast for 2 minutes. Then, add the lemon zest, lemon juice, half of the grated Parmesan, red pepper flakes, and 1/2 cup of the reserved pasta water. Stir to combine and simmer for 2 minutes.
6
Add the cooked spaghetti to the sauce and toss to coat. If the sauce is too thick, add more pasta water until desired consistency is reached.
7
Stir in the roasted vegetables and baby spinach, cooking until the spinach is wilted.
8
Serve the pasta with the remaining Parmesan cheese sprinkled on top and garnish with chopped basil leaves.