Posted by: Melanie Mathos | June 1, 2009

Lemon Cream Pasta Primavera

Mom called this “restaurant quality” (depends on what restaurants you’re used to, I suppose. :))You can substitute seasonal veggies throughout the year or add shrimp or scallops and a touch of white wine too.

Pasta Primavera

Recipe Source: Original – this made two (very large) portions


  • Angel hair whole wheat pasta
  • Regular cream (1/2 smallest carton)
  • Olive oil
  • 1/2 lemon
  • 3 cloves garlic
  • 1/4 Onion
  • 1/2 Red Pepper
  • 1 can quartered artichokes
  • 3 tablespoons capers
  • 2 cups fresh spinach
  • Parmesean cheese


  • Bring water to a boil
  • Warm olive oil in a pot over medium heat and saute
  • Thinly slice the onions and garlic
  • Add pasta to boiling water and cook until al dente
  • Thinly slice the red pepper and add to saute pot 
  • Drain artichokes, rinse capers, and and add to pot
  • Saute until veggies reach an “al dente” consistancy (about 5 minutes)
  • Add spinach and stir until it wilts
  • Add cream and lemon – enough so it is a little soupy
  • Add parmesean cheese to thicken the sauce
  • Add drained pasta and mix
  • Top with a dash of parmesean cheese and serve!




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