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Creamy Lemon Pasta with Roasted Vegetables Recipe

Name: Creamy Lemon Pasta with Roasted Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

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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

Preheat your oven to 200°C (400°F).

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.

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.

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.

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.

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.

Stir in the roasted vegetables and baby spinach, cooking until the spinach is wilted.

Serve the pasta with the remaining Parmesan cheese sprinkled on top and garnish with chopped basil leaves.

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