Best 4 Lemon Pork Primavera Pasta Recipes

PRIMAVERA PASTA

Steps:

• Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
• Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
• Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
• Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
• Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
• Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
• Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
• Season the sauce with lemon juice (it should be very lemony).
• Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
• Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
• Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
• Serve with more grated Parmesan cheese and optionally fresh basil leaves.
• Enjoy!

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

LEMON PORK PRIMAVERA PASTA

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, cup pork into strips.
• In nonstick skillet, heat oil over medium high heat.
• Add pork, broccoli, green beans, and bell pepper.
• Cook 6 to 8 minutes, stirring frequently, until pork is no longer pink in center and vegetables are crisp tender.
• In small bowl, mix remaining ingredients until smooth.
• Stir into pork mixture.
• Cook 1 to 2 minutes, stirring constantly, until bubbly and thickened.
• Stir cooked fettuccine into sauce mixture.
• Cook stirring occasionally until thoroughly heated.

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
• Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
• Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.