Description
A bright, creamy pasta loaded with spinach, asparagus, and peas, perfect for spring dinners.
Ingredients
Scale
- 12 oz fettuccine
- Salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped (packed)
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
- 1/2 tsp salt (adjust to taste)
- 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 for finishing)
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil.
- Add fettuccine and cook until al dente per package directions. Before draining, reserve 1/2 cup pasta water. Drain the pasta and set aside.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute — don’t let it brown.
- Add the chopped spinach and cook, stirring, until it wilts, about 2–3 minutes. Remove from heat.
- Transfer the garlic-spinach mixture to a blender. Add 1 cup heavy cream (or coconut milk), 1/2 cup Parmesan (or nutritional yeast), 1/2 tsp salt, 1/4 tsp black pepper, pinch of nutmeg (if using), and 1 tbsp lemon juice. Blend until smooth and creamy.
- Return the blended sauce to the skillet and keep warm over low heat. If it’s too thick, loosen with a splash of the reserved pasta water.
- In a separate pot, bring water to a boil and blanch asparagus pieces for 2 minutes. Add peas and cook for 1 more minute. Drain immediately and add the vegetables to the skillet with the sauce.
- Add the cooked fettuccine to the skillet. Toss gently to coat, using reserved pasta water as needed to achieve a silky consistency.
- Finish with chopped basil, toasted pine nuts or almonds, and extra Parmesan or lemon zest if desired. Serve immediately.
Notes
- Adjust salt to taste.
- You can substitute heavy cream with coconut milk for a dairy-free option.
- Consider using nutritional yeast instead of Parmesan for a vegan option.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg