Zestand juiceof 1 medium lemon 3-4 tbsp lemon juice
Freshlycrackedblack pepper for garnish
Start by cooking the pasta in well salted water to 2 minutes less than al dente according to package directions. Prior to straining, reserve about 1 cup of the pasta water in a heat safe container. Set both aside.
Heat a large frying pan over medium heat. Once hot add 2 tsp of olive oil. Sauté the vegetables for 4-7 minutes until slightly softened. Set aside.
*Tip: Before starting the sauce have all the ingredients measured out and handy as the cooking process moves quickly. While the vegetables cook, heat a medium saucepan between medium-low and medium heat. Once hot add the 2 tbsp of olive oil and allow it to heat up for a few moments before adding the garlic. Sauté for 30 seconds then whisk in the flour.
Whisk the flour and oil mixture constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk.
Increase the heat to medium-high bringing the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 minutes until the sauce is slightly thickened.
Mix the basil, lemon zest, lemon juice, the cooked vegetables and pasta into the sauce. Add a bit of reserved pasta water if needed to add extra creaminess. Top with extra grated parmesan cheese and freshly cracked black pepper prior to serving. Enjoy!
Store refrigerated in an airtight container for up to 4 days.
Keyword dinner recipe, easy dinner, pasta, pasta primavera