why make this recipe
Spring Pasta is a delightful dish that captures the essence of the season. It combines fresh vegetables, creamy sauce, and perfectly cooked pasta to create a light and satisfying meal. This recipe is not only easy to make but also packed with nutrients from the vibrant veggies. It’s perfect for lunch or dinner and can be enjoyed by everyone.
how to make Spring Pasta
Ingredients:
- 300g / 10 oz linguine (or fettuccine, or other long and flat pasta)
- 150g / 5oz white mushrooms, sliced 0.4cm / 1/6″ thick (~8 pieces)
- 1/2 large zucchini, cut into 0.5cm / 0.2″ rounds (100g/4 oz piece)
- 1 bunch broccolini
- 1 1/2 cup snow peas (~10 pieces, 75g/2.5oz)
- 1 bunch green asparagus (~8 to 10)
- 1 cup green peas, defrosted
- 10 cherry tomatoes, cut in half
- 2 garlic cloves, finely minced
- 5 tbsp / 75 g unsalted butter
- 1 cup thickened / heavy cream
- 1/2 cup Parmigiano Reggiano, finely grated (sub regular parmesan)
- 3 tbsp extra virgin olive oil
- 1/3 cup pasta cooking water, scoop out just before draining
- 1 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp pine nuts, toasted
Directions:
Cut vegetables: Start by washing and cutting all the vegetables. Slice the mushrooms, zucchini, and cherry tomatoes. Set them aside.
Cream Sauce: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmigiano Reggiano, salt, and black pepper.
Pasta: Meanwhile, bring a pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/3 cup of the pasta cooking water before draining.
Cook: In the skillet with the cream sauce, add the broccolini, asparagus, snow peas, zucchini, and mushrooms. Cook for about 3-4 minutes until the veggies are tender but still vibrant. Stir in the green peas and cooked pasta. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.
how to serve Spring Pasta
Serve Spring Pasta warm, garnished with fresh basil leaves and a sprinkle of toasted pine nuts on top for added crunch. This dish pairs wonderfully with a side salad or some garlic bread.
how to store Spring Pasta
If you have leftovers, allow them to cool completely before transferring them to an airtight container. You can store the pasta in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave, adding a splash of cream or water to help revive the sauce.
tips to make Spring Pasta
- Make sure to not overcook the vegetables; they should remain crisp and colorful.
- You can use any short pasta instead of linguine if you prefer.
- For a vegan version, replace the butter and cream with plant-based alternatives and skip the cheese.
variation
Feel free to customize this recipe based on the vegetables you have on hand or your personal preferences. You can add peas, spinach, or even bell peppers for extra flavor and nutrition.
FAQs
Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding them to the pasta.
Q: How can I make this dish lighter?
A: To lighten the dish, you can reduce the amount of cream or use a lower-fat dairy option.
Q: What can I serve with this pasta?
A: Spring Pasta pairs well with a crisp salad, garlic bread, or grilled chicken for added protein.
Spring Pasta
Ingredients
Pasta and Vegetables
- 300 g 300g linguine (or fettuccine, or other long and flat pasta)
- 150 g 150g white mushrooms, sliced 0.4cm thick (~8 pieces)
- 100 g 1/2 large zucchini, cut into 0.5cm rounds
- 1 bunch 1 bunch broccolini
- 1.5 cup 1 1/2 cup snow peas (~10 pieces, 75g)
- 1 bunch 1 bunch green asparagus (~8 to 10)
- 1 cup 1 cup green peas, defrosted
- 10 10 cherry tomatoes, cut in half
- 2 cloves 2 garlic cloves, finely minced
Sauce and Toppings
- 5 tbsp 5 tbsp unsalted butter
- 1 cup 1 cup thickened / heavy cream
- 1/2 cup 1/2 cup Parmigiano Reggiano, finely grated (sub regular parmesan)
- 3 tbsp 3 tbsp extra virgin olive oil
- 1/3 cup 1/3 cup pasta cooking water, scoop out just before draining
- 1 tsp 1 tsp cooking/kosher salt
- 1/4 tsp 1/4 tsp black pepper
- 1/2 cup 1/2 cup fresh basil leaves, finely sliced
- 2 tbsp 2 tbsp pine nuts, toasted
Instructions
Preparation
- Start by washing and cutting all the vegetables. Slice the mushrooms, zucchini, and cherry tomatoes. Set them aside.
Making the Cream Sauce
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic and cook for about a minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer.
- Stir in the grated Parmigiano Reggiano, salt, and black pepper.
Cooking the Pasta
- Meanwhile, bring a pot of salted water to a boil and cook the linguine according to package instructions until al dente.
- Reserve 1/3 cup of the pasta cooking water before draining.
Combining Ingredients
- In the skillet with the cream sauce, add the broccolini, asparagus, snow peas, zucchini, and mushrooms.
- Cook for about 3-4 minutes until the veggies are tender but still vibrant.
- Stir in the green peas and cooked pasta. If the sauce is too thick, add a bit of the reserved pasta water to loosen it up.