CILANTRO LIME CREMA PASTA RECIPE BY TASTY

Cilantro Lime Crema Pasta Recipe by Tasty image

Provided by Madhulika Shastry

Yield 4 servings

Number Of Ingredients 14

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3 tablespoons olive oil
3 cloves garlic, minced
1 large onion, chopped finely
1 zucchini, chopped
1 yellow squash, chopped
10 sugar plum tomatoes, chopped in halves
¾ cup heavy cream
½ cup milk
1 cup shredded mexican cheese blend
4 tablespoons lime juice
3 tablespoons fresh cilantro, chopped
8 oz gemeli pasta
paprika, to taste
salt, to taste

Steps:

Preheat the oven to 375°F.
Heat oil in a large pot over medium-high heat. Add onions and garlic and
sauté, stirring frequently, until onions become translucent (about 6-7 minutes).
Add in zucchini and squash and cook until tender and soft. Then, add in paprika and salt and stir.
Once preheated, line a baking tray with aluminum foil and place the tomatoes on it
with the flat side facing down. Drizzle olive oil on top of the tomatoes and place in the oven for 15-20 minutes. Remember to check on the tomatoes frequently.
Bring water in another pot to a boil, and pour in the uncooked pasta. Cook according to the directions on the box.
Once the veggies are tender and cooked, pour in the heavy cream and milk and bring to a boil.
Reduce heat to a simmer and stir in the cheese, half-cup at a time. Add more cheese as needed if the mixture is not thick enough. If the mixture is too thick, add more milk as needed.
Stir in the lime juice and cilantro and turn off the heat if the crema has reached the desired consistency (about 15-20 minutes). Add more paprika and salt if desired.
Drain the pasta, and reserve some pasta water. Mix in the pasta and pasta water with the crema.
Once the tomatoes are roasted, place the tomatoes on the top of the pasta as a garnish.
Enjoy!