Friday, November 20, 2009

Lemon Cream Pasta with Veggies

I will always associate this dish with celebrating nephew Jonah's arrival, when we had it for Sunday dinner at Mase and Amanda's. Really, really delicious- and such a happy memory.

Lemon Cream Pasta with Veggies

1 T. olive oil
1 garlic clove
2 C. heavy cream
3 lemons
salt and pep
1 pound pasta of choice
2 medium zucchini
2 medium yellow squash
1/2 C. freshly grated parmesan cheese
1 pint grape tomatoes, halved

Heat olive oil in saucepan over medium heat. Add garlic and cook just for a few seconds- not more than 30, or it will burn, and burnt garlic is so bitter and nasty. Add cream, zest and juice of two of the lemons, 1 tsp. salt, and 1/2 tsp. pepper. Simmer sauce for about 20 minutes on medium-low.

Bring large pot of water to boil. Add 1 T. salt and pasta. Cook according to package directions. Drain and return to the pot. Immediately add cream mixture and cook for about three minutes. Steam zucchs and squash, and add to the pasta. Toss in parmesan and tomatoes. Slice the last lemon and add a few slices to the pasta, to make it purty. Toss well, season to taste, and serve hot.

* We've also made this with broccoli and it's yum too.
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