Colorful Pasta Primavera with Creamy Lemon Sauce

orsararecipes.net

Pam Parise

1 lb. Your Favorite Pasta

3 Garlic Cloves thinly sliced

2 Zucchini (medium-sized) cut in half moons

10 Asparagus Spears cut into thirds

10 oz. Cherry Tomatoes halved

1.5 cups Broccoli Florets

1 Carrot julienned

¾ cup Snap Peas ends trimmed

1 Sweet Bell Pepper seeds removed and thinly sliced

Red Pepper Flakes or Fresh Hot Pepper optional to taste

Zest of 1 lemon

2 Tbsp. Lemon Juice (freshly squeezed)

½ cup Chicken or Vegetable Broth

¾ cup Heavy Cream

½ cup Pecorino Cheese grated

Olive Oil

Salt and Black Pepper to taste

Fresh Basil Leaves for garnish

Directions at orsararecipes.net

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