Lemony Spring Vegetables Over Pappardelle Pasta

Spring is the time of year I feel like creating dishes with light, fresh flavors, and adding lemon is a wonderful way to do that. This is a pasta dish that can be served at room temperature or lightly warmed during the spring or summer. It is chock full of vegetables over pappardelle pasta ribbons tossed with a light lemony sauce. This dish is easy to make and it gives you a healthy dose of those seasonal vegetables you love!

Gather a bunch of spring vegetables (your choice) and slice them in bite size pieces. I chose rainbow carrots, fennel, cauliflower, string beans, green onions, and red cabbage. (Fava beans would make a nice addition).

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Lightly saute these vegetables in a few TB. of olive oil or canola oil, until just tender, but still slightly crunchy. (I like to only turn them once and to let each side get slightly golden). I threw in a handful of spinach and some sliced radishes at the last moment.  Set the vegetables aside and keep them warm.

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Boil the pappardelle in water according to the instructions, until just al dente. Drain and set aside.

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Make a quick roux with a few TB, of melted butter (coconut oil if you want to keep it vegan), whisking in a few TB. of flour. Blend over the stove top on low until smooth, and then stir in the juice of a lemon.

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Toss the cooked pasta and vegetables with the lemon sauce in a large bowl.

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Season it with salt & fresh ground pepper.

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Arrange in serving bowls and garnish with chopped chives, fennel seeds, sliced toasted almonds and micro greens.

Serve & Enjoy!

 

 

 

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