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Creamy Lemon Pasta

Last updated on September 5th, 2019 at 12:00 pm

Just 15 minutes is all it takes to get this light and creamy pasta dish on the table. Bursting with zesty spring flavour, it packs a green veggie punch too with some spinach thrown in for good measure. It’s lemony, slightly cheesy, full of basil and it will hit the spot when you want some spring time comfort food.

Lemon Pasta

Pasta is a total comfort food, but that doesn’t mean that it can’t be light, fresh and perfect for Spring too. We used lemon, our favourite spring flavour, to lift this pasta dish and make it wonderfully light, but still a filling meal.

Bored of the same heavy tomato based sauces with your pasta? Well, it’s time to try something new and this lemon pasta sauce is just the thing you need.

Creamy Lemon Pasta

Pasta dishes have to be creamy to be comforting, I think that’s the law or something. Usually creamy and lemon go together in a dessert, but we have brought it in to the savoury category with this Creamy Lemon Pasta and used Greek yoghurt to make it creamy without loads of extra calories.

Spirals of nutty wholewheat pasta mixed with a zesty lemon sauce and a hint of garlic. Talk about spring comfort food!

Lemon Pasta Sauce

Now, let’s talk about this sauce – it couldn’t be easier. There is no cooking involved when it comes to the sauce, as you just stir all the ingredients in to the cooked pasta and it gently heats it through before serving.

Just a few spoonfuls of Greek yoghurt, lemon juice and zest, some herbs, garlic and a little parmesan and you have yourself a creamy and comforting pasta sauce with no cooking and minimal effort. I call that a win!

Lemon Chicken Pasta

We have kept this Lemon Pasta meat free (you would need to use a parmesan alternative for it to be vegetarian), but you could add some sliced grilled chicken breast to it to bulk it out a bit, or even some cooked king prawns.

To make this Creamy Lemon Pasta vegan, then swap the Greek yoghurt for a vegan alternative like Oatly creme fraiche and a vegan parmesan alternative.

Ingredients needed to make a Creamy Lemon Pasta (serves 2)

  1. 140g wholewheat pasta

  2. 10 cherry tomatoes, quartered

  3. 180g spinach

  4. 1 cloves of garlic, crushed

  5. 6 tbsp 0% Greek yoghurt

  6. Juice an zest of 1 lemon

  7. 20g fresh basil, finely chopped

  8. 20 parmesan, grated

How To Make Creamy Lemon Pasta – Step by Step:

One: Put the pasta in to a pan of boiling water and simmer for 12 minutes. Two: Add the spinach 2 minutes before the pasta is done. Three: Drain the pasta and spinach Four: Put it back in the pan with the rest of the ingredients and season with salt and pepper. Five: Mix well and serve in bowls with a sprinkle of fresh basil on top.

Other Pasta Recipes To Try:

Roasted Tomato and Basil Pasta Creamy Butternut Squash Hummus Pasta 15 Minute Garlic and Herb Spaghetti Healthy Mac and Cheese Penne Arrabbiata

Some extra tips for this Creamy Lemon Pasta:

  1. For an extra protein boost, add some grilled chicken breast before serving.

  2. If you want to keep this vegetarian, use a vegetarian parmesan alternative.

  3. Want to make this lemon pasta vegan? Swap the Greek yoghurt or something like Oatly creme fraiche and use a vegan parmesan alternative.

  4. Feel free to change the herbs and use what you have that needs using. We find that finely chopped rosemary works well too.

  5. We added spinach, but other greens like kale or cabbage would work well too.Do you want to be kept up to date on more delicious posts like this Creamy Lemon Pasta? Please subscribe to the blog mailing list (it takes 30 seconds). Click here to sign up.

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DON’T FORGET TO RATE THE RECIPE ↓



5 from 2 votes

Lemon Pasta

Just 15 minutes is all it takes to get this light and creamy Lemon Pasta dish on the table. Bursting with zesty spring flavour, it packs a veggie punch too.

Prep Time3 mins

Cook Time12 mins

Total Time15 mins

Course: Lunch

Cuisine: Italian

Keyword: healthy italian, healthy pasta, pasta recipe, quick lunch

Servings: 2 people

Calories: 353kcal

Author: Dannii

Ingredients

  1. 140 g wholewheat pasta

  2. 10 cherry tomatoes quartered

  3. 180 g spinach

  4. 1 clove garlic crushed

  5. 1 lemon juice and zest only

  6. 6 tbsp 0% Greek yoghurt

  7. 20 g fresh basil finely chopped

  8. 20 parmesan grated

UK measures - US measures

Instructions

Put the pasta in to a pan of boiling water and simmer for 12 minutes.

Add the spinach 2 minutes before the pasta is done.

Drain the pasta and spinach

Put it back in the pan with the rest of the ingredients and season with salt and pepper.

Mix well and serve in bowls with a sprinkle of fresh basil on top.

Video


Notes

  1. For an extra protein boost, add some grilled chicken breast before serving.

  2. If you want to keep this vegetarian, use a vegetarian parmesan alternative.

  3. Want to make this lemon pasta vegan? Swap the Greek yoghurt or something like Oatly creme fraiche and use a vegan parmesan alternative.

  4. Feel free to change the herbs and use what you have that needs using. We find that finely chopped rosemary works well too.

  5. We added spinach, but other greens like kale or cabbage would work well too.

Nutrition

Serving: 1portion | Calories: 353kcal | Carbohydrates: 67g | Protein: 22g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 266mg | Potassium: 942mg | Fiber: 4g | Sugar: 5g | Vitamin A: 9485IU | Vitamin C: 75.6mg | Calcium: 329mg | Iron: 6.2mg

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