Lemon Cilantro Pasta
Lemon Cilantro Pasta has a buttery sauce that is made with a hint of lemon zest and cilantro folded with ground almonds that are creamed with milk. This light pasta dish can be served hot or cold or as a base for a pasta salad.
Equipment
- Stovetop
Ingredients
- 2 tbsp unsalted butter
- 1 small red onion
- 6 sprigs cilantro chiffonade
- 1 orange pepper cubed
- 2 cloves garlic minced
- 1 bottle artichoke hearts in olive oil small
- 1 lemon zest
- ½ cup almond powdered
- 2 cup reduced fat milk
- ¼ cup sundried tomato chopped
- 1 tsp salt to taste
- ½ tsp pepper powder
- chili flakes for garnish
- Parmesan cheese grated, garnish
- 1 pack penne pasta small
Instructions
- Heat a pan and add butter, garlic, and onions. Sauté for 2 minutes.
- Grind the almonds and sundried tomatoes to a fine paste with milk.
- Toss in the peppers, artichokes, and the ground sauce. Add salt, crushed peppers, lemon zest and chopped cilantro. Bring to a boil, and turn off the heat.
- Add the cooked pasta with a little pasta water to the sauce, and toss until combined. Serve hot with grated parmesan cheese on top.
Notes
- Reduced fat milk will still make a creamy sauce due to the addition of ground nuts. There is no need to add cream.
- I used the jarred artichokes in olive oil which contain salt which is why I went easy on the addition of salt in the sauce.
Nutrition
Calories: 408kcalCarbohydrates: 71gProtein: 17gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 4mgSodium: 463mgPotassium: 687mgFiber: 7gSugar: 2gVitamin A: 964IUVitamin C: 33mgCalcium: 167mgIron: 2mg
