Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
A vibrant and comforting pasta dish featuring fettuccine tossed in a creamy spinach sauce, fresh asparagus, and sweet peas, perfect for any occasion.
Ingredients
Pasta and Seasoning
- 12 oz fettuccine Regular or gluten-free
- 1 tbsp salt For boiling water
Sauce Ingredients
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 4 cups fresh spinach (chopped)
- 1 cup heavy cream or coconut milk Use coconut milk for dairy-free
- ½ cup Parmesan cheese (grated) Substitute with nutritional yeast for vegan
- ½ tsp salt
- ¼ tsp black pepper
- pinch nutmeg (optional)
- 1 tbsp lemon juice
Vegetables
- 1 cup green peas (fresh or frozen)
- 1 bunch green asparagus (trimmed and cut into 2-inch pieces)
- 2 tbsp fresh basil (chopped)
- 2 tbsp pine nuts or slivered almonds (toasted) Optional for garnish
- extra Parmesan or lemon zest Optional for garnish
Instructions
Preparation
- Gather all your ingredients: chop the spinach, mince the garlic, and cut the asparagus into manageable pieces.
Cooking the Pasta
- Bring a large pot of salted water to a boil, then add the fettuccine. Cook according to package instructions (usually about 8-10 minutes). Remember to reserve 1/2 cup of pasta water before draining.
Sauté the Garlic and Spinach
- In a large skillet over medium heat, heat olive oil. Add minced garlic and sauté for about 1 minute until fragrant, then stir in chopped spinach and cook until wilted (2-3 minutes).
Blend the Creamy Spinach Sauce
- Transfer wilted spinach and garlic mixture to a blender. Add heavy cream (or coconut milk), Parmesan (or nutritional yeast), salt, pepper, nutmeg, and lemon juice. Blend until smooth and creamy.
Warm the Sauce
- Return the blended sauce to the skillet and keep on low heat. Add reserved pasta water if needed to adjust consistency.
Cook the Vegetables
- In a separate pan, bring water to a boil for blanching asparagus. Cook asparagus pieces for about 2 minutes, then add peas and cook for an additional minute. Drain and add to the skillet with the sauce.
Combine Everything
- Add drained fettuccine to the skillet with sauce and vegetables. Toss gently until well combined.
Garnish and Serve
- Garnish with fresh basil, toasted pine nuts or slivered almonds, and optionally sprinkle more Parmesan or lemon zest before serving.
Enjoy
- Serve immediately, enjoying the delightful taste and texture.
Notes
Storage: Keep leftovers in an airtight container in the fridge for 3-4 days, or freeze for longer storage. Reheat gently with extra liquid to avoid drying out.