Best 6 Pasta With Lemon Cream Sauce Broccoli And Peas Recipes

CREAMY LEMON BROCCOLI PASTA

Steps:

• Pre-heat the oven to 220ºc/430ºf.
• Place the broccoli in a roasting tray and season with the oil, chilli flakes, salt, pepper and lemon juice. Toss to coat and place in the oven to roast for 30 minutes.
• To make the sauce, saute the onion and garlic in a the olive oil until soft and translucent.
• Add the cream, salt, pepper and lemon juice and allow to simmer until slightly thickened.
• Add the broccoli and pasta to the sauce along with the Parmesan cheese and the pasta cooking water then stir over low heat until the sauce is thick and the pasta is creamy and glossy.
• Serve with a little extra Parmesan.

PASTA WITH CREAMY BROCCOLI AND PEAS

Steps:

• In a large skillet, combine the broccoli, butter, olive oil, garlic, and salt to taste.
• Place the skillet on the stove and cook on medium-low heat for 4 minutes, stirring frequently. Add a few tablespoons of water, as needed, to ensure the broccoli does not burn.
• Add the cream and the peas to the skillet and cook for 3 minutes.
• Turn off heat and mix in the cheese and the dill or mint.
• Cook pasta according to package instructions.
• Drain the pasta.
• Add the pasta to the skillet and toss with the sauce.
• Serve with grated Pecorino Romano cheese.

CREAMY LEMON BROCCOLI PASTA

Steps:

• Bring a large pot of salted water to a boil over high heat. You need about 3 quarts.
• Zest and juice your lemon and set aside. Finely mince your parsley and set aside. Wash and trim your broccoli into similarly sized florets.
• When water is boiling, add in pasta and cook for times indicated on packaging.
• When only 2 minutes remain on the pasta cook time, add in the broccoli.
• Reserve 1 1/2 cups of pasta water, then drain the pasta and broccoli in a large strainer. Return the empty pot to the stove over low heat.
• Add in your butter. When the butter is melted, add breadcrumbs, lemon zest, parsley, and a pinch of salt. Stir to coat. Cook for 1-2 minutes or until lightly toasted and browned. Remove to a bowl and set aside.
• Return pot to heat and add in 3/4 cup of pasta water, cream cheese, milk, and lemon juice. Stir over low heat until cream cheese is melted. Taste and add another pinch of salt if needed.
• Return the broccoli and pasta to the pot and stir gently to coat. Add in more pasta water if the sauce is too thick for your liking.
• Serve with a generous scoop of breadcrumbs on top.

CREAMY PASTA WITH BROCCOLI, PEAS AND LEMON

Steps:

• Half fill a large saucepan with water, add a large pinch of salt and bring to the boil. Add the pasta and cook for 10 minutes, stirring occasionally.
• Stir in the broccoli and peas and boil for a further 2 minutes, then drain in a colander and return to the pan.
• Add the crème fraîche, lemon zest and Parmesan and season generously with plenty of freshly ground black pepper and a little more salt. Toss together over a low heat for 20-30 seconds, or until the crème fraîche is hot, then serve sprinkled with a little extra cheese, if you like.

LEMON PASTA PRONTO

Steps:

• For the pasta and sauce: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the pancetta, thyme, garlic and onions and cook until the onions soften, 2 to 3 minutes. Stir in the the lemon zest and juice and bring to a simmer. Stir in the peas and cream, bring to a simmer and simmer until slightly thickened, about 2 minutes.
• For the pangrattato (crispy crumbs): Meanwhile, add the olive oil to a saute pan over medium-low heat. Add the panko, tossing to coat in the oil, and then season with salt and pepper. Cook, tossing occasionally, until the panko is golden brown, 3 to 4 minutes. Remove from the heat, add the lemon zest and thyme and stir everything together.
• Stir the Pecorino into the lemony sauce, then drain the pasta, add it to the skillet of sauce and toss together. Taste and adjust the seasoning as needed.
• Sprinkle the pangrattato over the pasta and garnish with the lemon wedges. Serve straight from the skillet.

LINGUINE WITH LEMON-CREAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta and return to pot. Meanwhile, in a small pot, heat oil over medium. Add shallots, season with salt and pepper, and cook, stirring, until tender, 4 minutes. Add cream and lemon zest. Bring to a boil and cook until slightly thickened, 8 minutes. Add lemon juice and season to taste with salt and pepper. Pour cream sauce over pasta and toss, adding enough pasta water to create a thin sauce that coats pasta.