Description
A vibrant and creamy pasta dish featuring fresh spring vegetables, perfect for weeknight dinners and special occasions.
Ingredients
- Pasta of choice (spaghetti or fettuccine works well)
- Fresh asparagus, chopped
- Sweet peas
- Baby spinach
- Parmesan cheese, grated
- Heavy cream
- Lemon juice
- Garlic, minced
- Olive oil
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Toss in the chopped asparagus and sweet peas, cooking until tender, about 3-5 minutes.
- Stir in the baby spinach and let it wilt into the mix.
- In a separate bowl, combine heavy cream, lemon juice, and grated Parmesan cheese. Stir until smooth.
- Pour the cream mixture into the skillet and let it simmer gently, making sure to avoid boiling.
- Add the cooked pasta to the skillet, tossing until all is well-coated. Season to taste with salt and pepper.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
Don’t overcook the vegetables: you want them tender but still crisp. Use high-quality cheese for better flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian