How To Make Spring vegetable tagliatelle with lemon & chive sauce
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 8 oz tagliatelle pasta
- 1 cup asparagus, trimmed and cut into pieces
- 1 cup sugar snap peas, trimmed
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh chives, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Instructions
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Cook the tagliatelle pasta according to the package instructions. Drain and set aside.
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In a large skillet, heat olive oil over medium heat. Add asparagus and sugar snap peas. Cook for 5 minutes, until crisp-tender.
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Add cherry tomatoes and cook for an additional 3 minutes, until tomatoes soften.
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In a small bowl, whisk together lemon juice, lemon zest, salt, and pepper. Pour the mixture over the vegetables and toss to coat.
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Add cooked pasta to the skillet and gently toss to combine everything together.
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Sprinkle chopped chives on top and serve immediately.
Nutrition
- Calories : 320kcal
- Total Fat : 10g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 120mg
- Total Carbohydrates : 50g
- Dietary Fiber : 5g
- Sugar : 4g
- Protein : 10g
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