Lemon Primavera Pasta

This pasta is great with shrimp tossed in or alongside halibut, salmon, or even chicken. This dish is also hearty enough to stand alone for a fulfilling and satisfying dinner – a perfect option for meatless Monday.

 

Prep time: 10 mins  Cook time:  30 mins  Total time:  40 mins

Serves: 4-6

 

INGREDIENTS

3 T ghee

1 medium shallot, diced

2 tsp sea salt

1 tsp cracked black pepper

1 tsp Italian Seasoning

12 oz. of organic baby tomatoes, whole

1 c white wine (or sub with more bone broth)

1 clove of garlic, minced

2 c chicken bone broth

1 organic yellow squash, sliced

2 organic zucchini, sliced

2 c packed organic fresh spinach

Juice and zest of 1 lemon

1 box of Cappello’s Paleo FettuCcine

Handful of fresh basil and mint, chopped for garnish

Optional:

Any variety of your favorite seasonal vegetables: eggplant, peppers, mushrooms, asparagus

1 T of gelatin or arrowroot to further thicken the sauce

 

INSTRUCTIONS

  1. In a large skillet, heat 1 T of ghee over medium heat. Add shallots and salt once ghee has melted. Cook for 3 minutes until shallots have softened.
  2. Add black pepper, Italian seasoning, whole baby tomatoes and 1 c of wine. Cook until liquid has reduced by at least half, approximately 5-7 minutes.
  3. Bring a large pot of salted water to a boil for pasta.
  4. Add garlic, bone broth, squash and zucchini to the skillet. Stir and bring to a simmer. Cover and simmer for 5 minutes until the tomatoes have all burst. If using gelatin or arrowroot, slowly whisk in to ensure no clumps.
  5. Remove lid and stir in spinach until wilted.
  6. Drop the pasta in the boiling water and cook for 1 minute.
  7. Remove from heat and add remaining 2 T of ghee, lemon zest & juice, and drained pasta.
  8. To serve, garnish with chopped herbs. 

 

Original recipe by Shanon of Vivacity Buzz