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–+ servings

Spring Pasta

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A creamy, herb-bright linguine loaded with fresh spring vegetables, perfect for a quick yet celebratory weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 300 g linguine or fettuccine (use gluten-free if needed) Cook to package directions
  • 150 g white mushrooms, thinly sliced
  • 1/2 large zucchini, cut into rounds
  • 1 bunch broccolini, trimmed into bite-sized pieces
  • 1.5 cups snow peas, strings removed
  • 1 bunch green asparagus, trimmed and cut into 2–3 cm pieces
  • 1 cup frozen green peas, defrosted
  • 10 pieces cherry tomatoes, halved
Sauce and Seasoning
  • 2 cloves garlic, finely minced
  • 5 tbsp unsalted butter
  • 1 cup thickened cream (heavy cream)
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 3 tbsp extra virgin olive oil
  • 1/3 cup reserved pasta cooking water (plus more if needed)
  • 1 tsp kosher/cooking salt (for pasta water use ~1 tbsp per 4–6 L)
  • 1/4 tsp freshly ground black pepper
  • 1/2 cup fresh basil leaves, finely sliced (chiffonade)
  • 2 tbsp pine nuts, toasted Toast until fragrant

Method
 

Preparation
  1. Slice mushrooms, cut zucchini into rounds, trim broccolini and asparagus, halve tomatoes, mince garlic, and chiffonade basil.
  2. Toast pine nuts in a dry skillet until fragrant and light golden; set aside.
Cooking
  1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Reserve 1/3 cup of pasta water before draining.
  2. Heat a large skillet over medium heat. Add olive oil and butter. Once melted, add garlic and sauté until fragrant.
  3. Add sliced mushrooms to the skillet and cook for 2–3 minutes. Then add zucchini, broccolini, snow peas, and asparagus. Sauté until tender-crisp.
  4. Stir in defrosted green peas and halved cherry tomatoes just to warm through.
  5. Pour in cream and bring to a gentle simmer. Stir in grated Parmigiano until melted and the sauce thickens, adjusting with reserved pasta water if too thick.
  6. Add drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.
  7. Remove from heat and fold in fresh basil and toasted pine nuts. Serve immediately.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 60gProtein: 15gFat: 25gSaturated Fat: 14gSodium: 800mgFiber: 5gSugar: 6g

Notes

For a lighter version, replace half of the cream with whole milk. For dairy-free, use vegan butter and plant milk. Store leftovers in an airtight container for up to 3–4 days.
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