Description
Celebrate the freshness of spring with this vibrant Green Goddess Fettuccine. Silky pasta is coated in a velvety spinach sauce and tossed with crisp asparagus and sweet green peas. Light yet indulgent, this dish is perfect for a refreshing lunch or dinner.
Ingredients
- For the Pasta:
- 12 oz fettuccine
- Salt for boiling water
- For the Creamy Spinach Sauce:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup heavy cream or coconut milk (dairy-free)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
- For the Vegetables:
- 1 cup green peas (fresh or frozen)
- 1 bunch green asparagus, trimmed and cut into 2-inch pieces
- For Garnish:
- 2 tbsp fresh basil, chopped
- 2 tbsp pine nuts or slivered almonds, toasted
- Extra Parmesan or lemon zest (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine until al dente. Reserve 1/2 cup pasta water, then drain.
- Sauté Garlic & Spinach: Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted.
- Blend the Sauce: Transfer spinach mixture to a blender. Add cream, Parmesan, salt, pepper, nutmeg, and lemon juice. Blend until smooth.
- Warm the Sauce: Return sauce to skillet and warm gently over low heat.
- Cook Vegetables: Blanch asparagus for 2 minutes. Add peas and cook 1 more minute. Drain and add to sauce.
- Combine & Serve: Add pasta to skillet and toss gently. Garnish with basil, nuts, and extra Parmesan.
Notes
- Use coconut milk and nutritional yeast for a dairy-free version.
- Add reserved pasta water if sauce needs thinning.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian