Description

Creamy Lemon Spring Vegetable Pasta is a delightful dish that embodies the essence of spring with its bright flavors and vibrant colors. Tender pasta is enveloped in a luscious cream sauce, accented by zesty lemon, fresh asparagus, and sweet peas. This easy-to-make recipe is perfect for any occasion, whether you’re enjoying a family dinner or hosting a picnic with friends. Each bite offers a refreshing taste that will have everyone coming back for more!

Ingredients

Scale

8 oz fettuccine pasta
1 cup fresh asparagus, chopped
1 cup peas (fresh or frozen)
1 cup heavy cream
1/4 cup freshly squeezed lemon juice
Zest of 1 lemon
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp olive oil
Salt and pepper to taste

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Instructions

Cook the fettuccine in salted boiling water until al dente according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Sauté chopped asparagus for about 3-4 minutes until bright green. Add peas and minced garlic, cooking for an additional minute.
Pour in the heavy cream and stir continuously to combine with the vegetables. Simmer for 2-3 minutes until slightly thickened.
Remove from heat, then stir in lemon juice and zest to brighten the flavors.
Add cooked fettuccine to the skillet, mixing well to ensure every strand is coated in the creamy sauce.
Sprinkle grated Parmesan cheese over the pasta while hot and adjust seasoning with salt and pepper before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main
Method: Sautéing
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 450
Sugar: 3g
Sodium: 350mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg