Go Back
+ servings
Lemon Cream Pasta Primavera
Print

Lemon Cream Pasta Primavera

Course Main Course
Cuisine American
Servings 4

Ingredients

  • 1 tbsp olive oil
  • 1 cup frozen peas
  • 1 red pepper seeded and chopped
  • 1 small zucchini sliced
  • 1 cup asparagus tips
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 3/4 cup fat free half and half
  • 1 lemon juiced
  • 1/3 cup whipped cream cheese
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz fettuccini pasta cooked according to package directions
  • 1/4 cup fresh basil chopped

Instructions

  • In a large, non-stick skillet heat the olive oil over medium-high heat.
  • Add all the vegetables and saute until just starting to brown, about 5 minutes. Remove from pan to a clean bowl and set aside.
  • Return the same pan to heat and melt the butter. Add garlic and cook for one minute.
  • Add the cream, lemon juice, cream cheese, salt and pepper.
  • Stir sauce until smooth and bubbling.
  • Add the cooked vegetables back to the sauce.
  • Add the cooked fettuccini to the sauce and vegetable mixture. Toss to combine.
  • Top the pasta with fresh basil and serve immediately.