Anything with lemon has my vote, and this light past dish is fantastic! Creamy coconut milk as the sauce base adds a sweet richness. The lemony flavor and delicate peas make this a super delicious light pasta dinner. Try serving with a green tossed salad for a wonderfully satisfying (and healthy) meal.
8 Ounces Rice Fettuccine (or pasta of choice)
1/2 cup pasta water reserved after cooking
1 Tbsp Olive Oil
1/2 medium yellow onion (about 1 cup diced)
2 medium garlic cloves, minced
1/2 cup Vegetable broth
2 Tbsp Fresh Lemon Juice
1 Tbsp Lemon Zest (about one lemon)
1/2 cup canned coconut milk
1 cup frozen peas (thawed)
1/4 cup fresh parsley (chopped)
Sea salt and pepper to taste
Cook the rice pasta according to the package directions, drain (reserving 1/2 cup of the pasta water).
Using a large skillet set on low-medium heat, add the olive oil. When hot, add the onions and sweat them until translucent (not browned) about 10 minutes. Add in the minced garlic and cook for another minute.
Blend together the 1/2 cup vegetable broth with the 2 Tbsp Lemon juice. Pour into pan stirring to deglaze. Then add the lemon zest, salt and pepper. Cook and stir occasionally for about 2 minutes then add in the 1/2 cup coconut cream and peas. Reduce heat to low and simmer until slightly thickened. Use the reserved pasta water if the mixture is too thick.
Pour the finished sauce over the rice noodles and gentle toss together. Top with the chopped parsley. Garnish with lemon slices, if desired.