Lemon Primavera Pasta

Ingredients

• 1 package Cappello’s Fettuccine
• 3 tablespoons ghee
• 1 medium shallot, diced
• 2 teaspoons sea salt
• 1 teaspoon cracked black pepper
• 1 teaspoon Italian Seasoning
• 12 ounces of organic baby tomatoes, whole
• 1 cup white wine (or sub with more bone broth)
• 1 clove of garlic, minced
• 2 cups chicken bone broth
• 1 organic yellow squash, sliced
• 2 organic zucchini, sliced
• 2 cups packed organic fresh spinach
• Juice and zest of 1 lemon
• Handful of fresh basil and mint, chopped for garnish
• Optional: Any variety of your favorite seasonal vegetables: eggplant, peppers, mushrooms, asparagus, 1 tablespoon of gelatin or arrowroot to further thicken the sauce

Instructions

• In a large skillet, heat 1 tablespoon of ghee over medium heat. Add shallots and salt once ghee has melted. Cook for 3 minutes until shallots have softened.
• Add black pepper, Italian seasoning, whole baby tomatoes and 1 cup of wine. Cook until liquid has reduced by at least half, approximately 5-7 minutes.
• Bring a large pot of salted water to a boil for pasta.
• 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.
• Remove lid and stir in spinach until wilted.
• Drop the pasta in the boiling water and cook for 1 minute.
• Remove from heat and add remaining 2 tablespoons of ghee, lemon zest & juice, and drained pasta.
• To serve, garnish with chopped herbs. 

Additional Info

• Prep time: 10 mins
• Cook time: 30 mins
• Total time: 40 mins
• Serves: 4-6
• Original recipe by Shanon of Vivacity Buzz