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Creamy Spring Vegetable Pasta

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A delightful creamy pasta dish featuring vibrant spring vegetables, perfect for family gatherings or casual dinners.

Ingredients

Scale
  • 8 oz pasta (such as fettuccine or penne)
  • 1 cup fresh asparagus, trimmed and cut into bite-sized pieces
  • 1 cup sweet peas (fresh or frozen)
  • 2 cups baby spinach
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh herbs (such as basil or parsley) for garnish

Instructions

  1. Cook the Pasta: Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente.
  2. Prepare the Vegetables: Chop your asparagus into bite-sized pieces and rinse your baby spinach.
  3. Sauté the Veggies: In a large skillet, heat olive oil over medium heat and sauté asparagus for about 3-4 minutes until bright green.
  4. Add Peas and Spinach: Toss in sweet peas and baby spinach, cooking together for about 2-3 minutes.
  5. Make it Creamy: Lower the heat, add heavy cream, lemon juice, and Parmesan cheese. Stir until cheese melts and sauce thickens.
  6. Combine Pasta and Sauce: Drain your pasta (reserve 1/2 cup water) and add it to the skillet. Toss to coat, using reserved pasta water if necessary.
  7. Season and Serve: Adjust flavors with salt and pepper, garnish with fresh herbs, and serve.

Notes

Feel free to add grilled chicken or shrimp for extra protein or swap in different vegetables based on availability.

Nutrition

Keywords: spring vegetable pasta, creamy pasta, vegetarian recipes, easy dinner, pasta dishes

Find it online: https://basilboard.com/creamy-spring-vegetable-pasta/