Creamy Lemon Spring Vegetable Pasta

My rating: 4

Kids' rating: 3.5 stars

Everyone loves the sauce. The veggies aren't the kids' favorite, but they were willing to eat them bc of the sauce so I call it a win. 

Ingredients

•  1 tablespoon avocado oil
• 1 lb chicken breast, cut into 1-inch pieces (optional)
•  1 small shallot minced
•  12 asparagus spears cut into 1-inch pieces, woody ends discarded
•  1/2 14 oz can quartered artichoke hearts, drained
•  3 cups fresh spinach leaves
• 2 cups broccoli, cut into small pieces
•  3 gloves garlic minced
•  3/4 cup chopped brussels sprouts
•  8 ounces farfalle pasta or pasta of your choice
•  2 tablespoons butter 
•  2 tablespoons flour 
•  2 cups milk
•  Zest of 1 large lemon
•  Juice of 1 large lemon
•  4 lemon slices
•  Salt and pepper to taste
•  1/4 cup chopped fresh basil
•  Parmesan cheese 

Instructions

1. In a large skillet, heat the oil over over medium-high heat. Add the chicken and cook until almost cooked through. Add the shallot, asparagus pieces, artichoke hearts, broccoli, spinach, garlic, and brussels sprouts. Cook until vegetables are tender and spinach is wilted, about 5 minutes. Pour the vegetables into a large bowl and set aside while you cook the pasta and sauce.
2. Bring a large pot of water to a boil and salt generously. Cook pasta according to package instructions.
3. While the pasta is cooking, make the sauce. Place the large skillet you used to cook the vegetables back on the stove and melt the butter. Whisk in the flour, whisking until you don't have any clumps. Slowly whisk in the milk, about 1/2 cup at a time, whisking vigorously. Add the lemon zest and keep whisking until the sauce comes to a boil. Reduce heat to low and whisk occasionally until the sauce thickens.  Add in the lemon juice and sliced lemons. Season the sauce with salt and black pepper, to taste.
4. Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
5. Garnish with fresh basil and parmesan cheese. Serve warm.