Description
A delightful spring recipe featuring vibrant vegetables and a luscious lemon garlic sauce over pasta.
Ingredients
Scale
- 12 oz (340 g) fettuccine or linguine pasta
- 1 cup snap peas, trimmed
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cups baby spinach
- ½ cup cherry tomatoes, halved (optional)
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 cup heavy cream (or half-and-half)
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil or parsley (optional)
Instructions
- Boil a large pot of salted water. Once boiling, add the fettuccine or linguine.
- Cook the pasta al dente according to package instructions.
- Reserve a cup of pasta water before draining the pasta.
- Drain the pasta and toss with a splash of olive oil.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 30 seconds until fragrant.
- Incorporate the asparagus and snap peas, sautéing for 3-4 minutes.
- Mix in the baby spinach and let it wilt.
- Add the butter and cream, stirring until melted.
- Stir in the Parmesan cheese, lemon zest, and lemon juice.
- Combine the drained pasta into the skillet, tossing to coat.
- Taste and adjust seasoning with salt and pepper.
Notes
You can substitute with seasonal vegetables or adjust cream for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Pasta Primavera, Spring Pasta, Vegetarian Pasta, Lemon Garlic Sauce