Citrus Cream Pasta Primavera


Citrus Cream Pasta Primavera
Adapted from Barefoot Contessa at Home, Lemon Fusilli with Arugula

Serves: 4-6

2 tablespoons olive oil
1 tablespoon garlic, minced
1 yellow onion, diced
2 zucchini, peek skin in stripes and dice
2 cups heavy cream
2 lemons
1 orange
½ lb. chard, cleaned and chopped into bite-sized pieces
1 pint grape tomatoes, halved
½ c. freshly grated Parmiginao-Reggiano
1 lb. dried fusilli pasta
Salt and pepper to taste

Heat the olive oil in a large saucepan over medium heat, add the garlic, onions, and zucchini. Saute until onions are caramelized.

Add the cream, zest and juice of the lemons and orange, and salt and pepper to taste. Bring to a boil, then lower the heat and simmer for about 15 minutes until it starts to thicken. Add the chard.

Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package, about 12 minutes, stirring occasionally. Strain the pasta out and add into the saucepan with the sauce, allowing some of the pasta water to drip in.

Add the tomatoes and Parmigiano, and stir well. Season with more salt and pepper if necessary, serve immediately.