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

Spring dinners call for something fresh, green, and comforting—and this Green Goddess Fettuccine absolutely delivers. Silky ribbons of pasta are coated in a luscious spinach sauce that feels indulgent without being heavy, then tossed with crisp asparagus and sweet peas for the perfect seasonal bite. It’s the kind of dish that feels special enough for a cozy gathering but easy enough for a busy weeknight when you still want something homemade and vibrant.

This recipe celebrates simple ingredients at their peak, turning everyday greens into a creamy, restaurant-worthy pasta you’ll want to make again and again. Whether you’re welcoming spring or just craving something bright and satisfying, this is a bowl of pure green goodness.

Why You’ll Love This Recipe

• Ready in just 25 minutes, perfect for quick lunches or stress-free dinners
• Creamy and comforting while still feeling fresh and light
• Packed with greens and vibrant spring vegetables
• Easy to customize for dairy-free or vegan diets
• Elegant enough for guests, simple enough for everyday cooking

Ingredients

For the Pasta

• Fettuccine – A wide, silky pasta that holds creamy sauces beautifully
• Salt – Essential for properly seasoning the pasta water

For the Creamy Spinach Sauce

• Olive oil – Adds richness and helps sauté the aromatics
• Garlic – Brings depth and savory warmth to the sauce
• Fresh spinach – The star ingredient, creating the vibrant green color and earthy flavor
• Heavy cream or coconut milk – Provides luxurious creaminess, with a dairy-free option
• Parmesan cheese or nutritional yeast – Adds savory, umami richness
• Salt – Enhances all the flavors
• Black pepper – Balances the creaminess with gentle heat
• Nutmeg (optional) – A subtle warmth that complements creamy sauces
• Lemon juice – Brightens and lifts the entire dish

For the Vegetables

• Green peas – Sweet, tender bursts of freshness
• Asparagus – Adds crunch, color, and a classic spring flavor

For Garnish

• Fresh basil – Aromatic and refreshing
• Pine nuts or slivered almonds – Toasted for texture and nuttiness
• Extra Parmesan or lemon zest (optional) – For added flavor and finish

How to Make Green Goddess Fettuccine

Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the fettuccine and cook until al dente according to package instructions. Before draining, reserve 1/2 cup of the pasta water—this is your secret weapon for adjusting the sauce later. Drain and set the pasta aside.

Sauté the Garlic and Spinach

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant—avoid browning it. Stir in the chopped spinach and cook for 2–3 minutes until fully wilted and vibrant green.

Blend the Creamy Spinach Sauce

Transfer the spinach and garlic mixture to a blender or use an immersion blender. Add the cream, Parmesan, salt, pepper, nutmeg if using, and lemon juice. Blend until smooth and velvety. Pour the sauce back into the skillet and warm gently over low heat. If it thickens too much, add a splash of reserved pasta water.

Cook the Vegetables

Bring a small pot of water to a boil. Blanch the asparagus for about 2 minutes until tender-crisp, then add the peas and cook for 1 more minute. Drain well and add them directly to the skillet with the spinach sauce.

Combine and Serve

Add the cooked fettuccine to the skillet and toss gently until every strand is coated in creamy green sauce. Taste and adjust seasoning if needed. Serve warm, topped with fresh basil, toasted nuts, and extra Parmesan or lemon zest if desired.

Tips for Success

Use very fresh spinach for the brightest color and flavor. Don’t overcook the asparagus—it should stay crisp for the best texture contrast. Always reserve pasta water; a little goes a long way in creating a silky, restaurant-style sauce. Blend the sauce while the spinach is still warm for the smoothest result.

Equipment Needed

• Large pot for boiling pasta
• Skillet or saucepan
• Blender or immersion blender
• Strainer
• Knife and cutting board

Recipe Variations

Vegetarian Boost: Add sautéed mushrooms or zucchini for extra heartiness.
Spicy Green Goddess: Stir in red pepper flakes or a pinch of chili oil for gentle heat.
Protein-Packed: Top with grilled chicken, shrimp, or crispy tofu for a more filling meal.
Low-Carb Option: Serve the creamy spinach sauce over zucchini noodles or spaghetti squash.

Serving Suggestions

Serve this Green Goddess Fettuccine with a simple arugula salad, crusty bread, or roasted cherry tomatoes. For entertaining, garnish generously and finish with lemon zest for a stunning presentation.

FAQs

Can I make this recipe dairy-free?
Yes, use coconut milk and nutritional yeast instead of cream and Parmesan for a fully dairy-free version.

Can I use frozen spinach?
Fresh spinach is best for color and flavor, but frozen can work if thoroughly thawed and drained.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or cream.

Can I make the sauce ahead of time?
Yes, the spinach sauce can be made up to 2 days in advance and stored in the fridge.

What pasta shapes work besides fettuccine?
Tagliatelle, linguine, or even penne work well with this creamy sauce.

Final Thoughts

This Green Goddess Fettuccine is proof that comfort food can still feel fresh, vibrant, and seasonal. Creamy, aromatic, and full of spring flavor, it’s the kind of recipe that brings a little joy to the table with minimal effort. Try it for your next dinner, make it your own, and don’t forget to share how you enjoyed it—great meals are always better when they’re shared.

Print