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    You are in: Home / Recipes / Lemon Veggie Pasta Recipe
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    Lemon Veggie Pasta

    Lemon Veggie Pasta. Photo by BakinBaby

    1/1 Photo of Lemon Veggie Pasta

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    BakinBaby's Note:

    So versatile, you can use almost any fresh or frozen vegetables and for even quicker and easier prep., fancy diced herb flavored canned tomatoes and dried basil. Granted fresh is best, but for a quick easy throw together you can't beat it. Vegetable suggestions; fresh green beans, zucchini, mushrooms or asparagus.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut vegetables in 1" pieces. (fresh green beans, zucchini, asparagus or frozen peas), microwave on high for 1-2 minute.
    2. 2
      Cook pasta al dente, reserve 1/4 Celsius pasta water, drain pasta in colander, add canned tomatoes to pasta to drain also.
    3. 3
      In a skillet heat butter, cream, lemon zest, salt,pepper,dried basil (if using),garlic and lemon juice. Heat until just melted, remove from heat.
    4. 4
      While tomatoes and pasta is draining, add reserved 1/4 Celsius pasta water to cream sauce, cook about 1 minute or until heated through. Stir to combine, add cooked vegetables, fresh basil (if using) and pasta, toss well.
    5. 5
      Sprinkle pasta mixture with parmesan cheese and serve more on the side.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Veggie Pasta

    Serving Size: 1 (431 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 898.8
     
    Calories from Fat 386
    43%
    Total Fat 42.9 g
    66%
    Saturated Fat 25.7 g
    128%
    Cholesterol 134.0 mg
    44%
    Sodium 525.3 mg
    21%
    Total Carbohydrate 101.7 g
    33%
    Dietary Fiber 8.5 g
    34%
    Sugars 9.5 g
    38%
    Protein 29.3 g
    58%

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