Spring Vegetables in Parmesan Lemon Cream Sauce
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The amount of sauce ingredients I used was for my 11x8 inch pan, 1½ deep, use your discretion and double or triple the amount if using a larger pan.
Ingredients
  • Assorted spring vegetables of your choice, precooked, placed single layer in a shallow pan, I used leeks, artichoke hearts, sugar snap peas, skinny aspragus and baby zucchini and fava beans.
  • 1¼ cups Parmigiano Reggiano cheese, freshly grated
  • 1½ cups, heavy cream
  • zest of 1 lemon
  • fresh mint
  • salt and pepper to taste
Instructions
  1. In a small sauce pan add the heavy cream and simmer just until it starts to bubble along the edges,
  2. ( this is a very important step), then remove from stove and toss in half of the zest and half of the grated Parmigiano Reggiano, stir gently.
  3. Spoon the cream sauce over and around all the vegetables.
  4. Sprinkle remaining cheese all over.
  5. Bake in 400 degree oven, uncovered until cheesy sauce sets and is thickened.
  6. If you want a little golden color, place pan under the broiler for a couple of minutes but please keep checking, don't walk away!
  7. Garnish with remaining zest and mint leaves, and a little more Parmigiano Reggiano wouldn't hurt.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/03/spring-vegetables-in-parmesan-lemon-cream-sauce.html