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Lemony Vegetables and Pasta

 Lemony Vegetables and Pasta
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito!
7 ServingsPrep: 25 min. Cook: 15 min.


  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4-1/2 cups uncooked bow tie pasta
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup vegetable broth
  • 1 cup shredded Parmesan cheese
  • 1/2 cup sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped pistachios
  • 1/4 cup fresh basil leaves, thinly sliced
  • Additional shredded Parmesan cheese


  • In a large bowl, combine the asparagus, red pepper, onion, oil, salt
  • and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking
  • pan. Bake at 450° for 10-15 minutes or until golden brown,
  • stirring once.

2 of 2

Lemony Vegetables and Pasta (continued)

Directions (continued)

  • Meanwhile, cook pasta according to package directions. In a large
  • saucepan, melt butter over medium heat. Stir in the flour, garlic
  • and pepper flakes until blended. Whisk in broth until blended. Bring
  • to a boil over medium-high heat; cook and stir for 2 minutes or
  • until thickened and bubbly.
  • Reduce heat. Stir in the cheese, sour cream, lemon juice and peel;
  • heat through. Drain pasta and place in a large bowl. Add cheese
  • sauce and asparagus mixture; toss to coat. Sprinkle with pistachios,
  • basil and additional cheese. Yield: 7 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.