Luscious, creamy sauce with a hint of lemon tossed with pasta, peas, zucchini, and asparagus.

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INGREDIENTS

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Creamy Spring Vegetable Pasta

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1

Cook the vegetables. Sauté asparagus, peas, zucchini, shallot, garlic, salt, and pepper until soft. false

2

Make the sauce. To the pan with the veggies, add the milk and heavy cream. Bring to a light simmer and cook until slightly thickened false

3

Add the parmesan cheese. Add parmesan cheese to the sauce and mix to combine. false

4

Add the pasta. When the pasta is cooked to al dente add it to the sauce and simmer together until thickened to desired consistency. false

Full recipe on cozycravings.com