Vegetarian Lemon Pasta Primavera

A few weeks ago one of our readers asked us if we could share more vegetarian recipes here on the blog. Well, for those of you who are vegetarians, I think you’ll love this Lemon Pasta Primavera. The recipe is courtesy of Cindy Gordon for Explore Cuisine.

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Vegetarian Lemon Pasta Primavera Recipe

8 oz. Explore Cuisine Edamame & Mung Bean Fettuccine
2 T oil
1 c diced onion
1 c yellow bell pepper, diced
1 c diced carrots (about 22 baby carrots)
1 c zucchini, diced
2 c mushrooms, diced
1/2 c fresh lemon juice (about 3 lemons)
1 t lemon zest
1/3 c heavy whipping cream
1/3 c half and half
1/3 c vegetable broth
1/2 c fresh parmesan cheese

In a large skillet over medium heat, warm the oil. Add in onions, bell pepper and carrots. Sauté until almost soft. Add in zucchini and mushrooms, sauté until soft. Remove from heat and add in lemon zest. Prepare Explore Cuisine Edamame & Mung Bean Fettuccine per the directions on the box, drain and set aside. In a pot bring to a boil the lemon juice, whipping cream, half and half and vegetable broth. Once boiling, let boil for 1 minute. Then remove from heat and stir in cheese. Gently combine vegetables, pasta and sauce, toss to mix. Garnish with parsley if you wish. Season with salt and pepper.

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