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Green Goddess Fettuccine with Creamy Spinach Sauce, Asparagus, and Peas

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A vibrant and creamy pasta dish featuring fresh spinach, asparagus, and peas, all wrapped in a luscious sauce.

Ingredients

Scale
  • 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)
  • 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

  1. Boil the Pasta: Bring a large pot of generously salted water to a boil. Add fettuccine and cook for 8-10 minutes until al dente, reserving a cup of pasta water.
  2. Sauté the Garlic: Heat olive oil in a large sauté pan. Add minced garlic and sauté for 1-2 minutes until fragrant.
  3. Add the Spinach: Toss in chopped spinach and cook until wilted, about 2-3 minutes.
  4. Make the Sauce: Add heavy cream, Parmesan, salt, pepper, and nutmeg. Stir until combined and smooth; adjust thickness with reserved pasta water as needed.
  5. Add the Veggies: Stir in green peas and asparagus, cooking until tender, about 3-4 minutes.
  6. Combine Everything: Drain fettuccine and mix it into the sauté pan, tossing to coat with sauce.
  7. Finish with Freshness: Mix in fresh basil and lemon juice just before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Keywords: pasta, vegetarian, creamy sauce, spinach, asparagus, green goddess

Find it online: https://sprinklespoon.com/green-goddess-fettuccine-creamy-spinach-asparagus-peas/