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Spring Pasta

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A vibrant dish celebrating fresh spring flavors with linguine, seasonal vegetables, and a creamy lemon herb sauce.

Ingredients

Scale
  • 8 oz linguine
  • 1 cup asparagus, chopped
  • 1 cup zucchini, sliced
  • 1 cup bell peppers, sliced
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, juiced
  • Salt and pepper to taste
  • Olive oil

Instructions

  1. Boil Water: Fill a large pot with water and add a generous pinch of salt. Bring it to a rolling boil.
  2. Cook the Linguine: Add your linguine and cook according to package instructions until al dente, about 9-11 minutes. Stir occasionally to prevent sticking.
  3. Save about 1/2 cup of pasta water before draining.
  4. Heat Olive Oil: While the pasta cooks, heat a large skillet over medium heat and drizzle in some olive oil.
  5. Toss in the chopped asparagus first and sauté for 2-3 minutes until it starts to soften.
  6. Add zucchini and bell peppers; sauté together for another 4-5 minutes until the vegetables are tender but still crisp.
  7. Add Heavy Cream: Pour the cream over the sautéed veggies and let it simmer for a couple of minutes.
  8. Mix in Parmesan: Stir in the grated Parmesan cheese until melted and creamy.
  9. Squeeze in the fresh lemon juice and season with salt and pepper to taste. Adjust the sauce thickness with reserved pasta water if needed.
  10. Toss Pasta with Sauce: Add cooked linguine directly into the skillet with the creamy sauce and toss to coat evenly.
  11. Fold in the chopped basil and parsley just before serving.

Notes

For protein, consider adding grilled chicken, shrimp, or chickpeas. To make it vegan, replace cream with coconut cream and use nutritional yeast instead of Parmesan.

Nutrition

Keywords: spring pasta, vegetarian pasta, creamy sauce, seasonal vegetables, fresh herbs

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