Description
A vibrant, creamy pasta dish with spinach sauce, asparagus, and peas perfect for weeknight dinners or gatherings.
Ingredients
- 12 oz fettuccine
- Salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 4 cups fresh spinach (chopped)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese (grated, or nutritional yeast for a vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
- 1 cup green peas (fresh or frozen)
- 1 bunch green asparagus (trimmed and cut into 2-inch pieces)
- 2 tbsp fresh basil (chopped)
- 2 tbsp pine nuts or slivered almonds (toasted)
- Extra Parmesan or lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Stir in chopped spinach and cook until wilted, about 2-3 minutes.
- Transfer the spinach and garlic mixture to a blender. Add heavy cream, salt, pepper, nutmeg (if using), and lemon juice. Blend until smooth. Return the sauce to the skillet over low heat.
- In a separate pot, blanch asparagus for 2 minutes. Add peas and cook for another minute. Drain and add to the skillet with sauce.
- Add cooked fettuccine to the skillet, tossing to coat with sauce and vegetables. Garnish with basil, toasted nuts, and extra Parmesan or lemon zest if desired.
Notes
For a lighter version, use coconut milk instead of heavy cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian