Fettuccine with Spinach Sauce, Asparagus, and Peas
A comforting dish of fettuccine pasta tossed with a creamy spinach sauce, fresh asparagus, and tender peas, perfect for family gatherings.
Ingredients
Pasta and Vegetables
- 8 oz Fettuccine pasta
- 2 cups Fresh spinach
- 1 cup Fresh asparagus, chopped
- 1 cup Peas Fresh or frozen
Sauce Ingredients
- 2 tbsp Olive oil
- 2 cloves Garlic, minced Must be soft and sweet, not browned
- 1 cup Heavy cream For a richer flavor, consider adding a knob of butter
- 1/2 cup Parmesan cheese, grated Use fresh for best melt and flavor
- to taste Salt
- to taste Pepper
Instructions
Cooking the Pasta
- Cook the fettuccine according to package instructions, salting the water well.
- Drain it a minute before the al dente time if you prefer a softer finish.
Preparing the Sauce
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add chopped asparagus and peas, cooking until tender, stirring occasionally.
- Stir in fresh spinach and let it wilt, tossing until you have soft ribbons of green in the pan.
- Pour in heavy cream and bring to a simmer. Reduce heat and let the cream thicken.
- Mix in Parmesan cheese, salt, and pepper, stirring until smooth.
Combining and Serving
- Toss the cooked fettuccine with the sauce, ensuring all pasta strands are coated.
- Serve warm, garnished with additional Parmesan if desired.
Notes
This dish can be served with lemon wedges, a green salad, or a side of protein for a heartier meal. Keep storage in mind; it lasts one to two days in the refrigerator and can be frozen before adding the cream for best results.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 20gFat: 25gSaturated Fat: 12gSodium: 500mgFiber: 6gSugar: 4g
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