How To Make Cilantro Lime Crema Pasta
The minty taste of the cilantro meets the zesty and tangy lime flavor in this lime crema pasta in a combination that is both savory and refreshing.
Preheat the oven to 375 degrees F.
Heat oil in a large pot over medium-high heat. Add onions and garlic.
Sauté, stirring frequently, until onions become translucent for about 6 to 7 minutes.
Add in zucchini and squash and cook until tender and soft. Then, add in paprika and salt and stir.
Once preheated, line a baking tray with aluminum foil and place the tomatoes on it with the flat side facing down.
Drizzle olive oil on top of the tomatoes and place in the oven for 15 to 20 minutes. Remember to check on the tomatoes frequently.
Bring water in another pot to a boil, and pour in the uncooked pasta. Cook according to the directions on the box.
Once the veggies are tender and cooked, pour in the heavy cream and milk and bring to a boil.
Reduce heat to a simmer and stir in the cheese, ½-cup at a time. Add more cheese as needed if the mixture is not thick enough. If the mixture is too thick, add more milk as needed.
Stir in the lime juice and cilantro and turn off the heat if the crema has reached the desired consistency for about 15 to 20 minutes. Add more paprika and salt if desired.
Drain the pasta, and reserve some pasta water. Mix in the pasta and pasta water with the crema.
Once the tomatoes are roasted, place the tomatoes on the top of the pasta as a garnish.
- Calories: 705.60kcal
- Fat: 40.28g
- Saturated Fat: 18.92g
- Trans Fat: 0.39g
- Monounsaturated Fat: 15.35g
- Polyunsaturated Fat: 2.76g
- Carbohydrates: 69.25g
- Fiber: 6.44g
- Sugar: 11.31g
- Protein: 20.59g
- Cholesterol: 97.85mg
- Sodium: 1247.27mg
- Calcium: 371.65mg
- Potassium: 1171.26mg
- Iron: 2.36mg
- Vitamin A: 376.46µg
- Vitamin C: 49.96mg
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