Loaded with seafood, spring vegetables, white wine and a bit of fresh lemon, this pasta brings a bit of wow to the table! Do you want to know the best part? It’s quick enough to make on a work night!
Clean and chop all of the vegetables ahead of time so you are ready. The kohlrabi should be 1/4-1/2-inch cubes, onions diced and squash sliced.
In a large saucepan or Dutch oven (I used my 6 qt Dutch oven), melt the butter in the olive oil over medium heat.
Add the kohlrabi and season with salt and pepper. Cook, stirring occasionally for about 5 minutes. Add the onion and garlic and sauté until the onions start to become translucent.
Add the squash and sauté for a minute or two, then deglaze the pan with the wine and lemon juice.
Cover and cook until the vegetables reach your desired level of tenderness.
Add the seafood and peas, cooking until the seafood is cooked through. Stir in the cream and thyme. Adjust the salt and pepper to your liking.
Mix in the al dente pasta and stir until coated.
Serve immediately with some Parmesan cheese if desired.