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

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A bright and creamy pasta dish featuring fresh spinach, asparagus, and peas, perfect for a quick weeknight dinner or elegant enough for guests.

Ingredients

Scale
  • 12 oz fettuccine
  • Salt for boiling water
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 4 cups fresh spinach, chopped (packed)
  • 1 cup heavy cream (or canned coconut milk for dairy-free)
  • 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Pinch of nutmeg (optional)
  • 1 tbsp lemon juice
  • 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
  • Extra Parmesan or lemon zest for finishing (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente according to package directions. Before draining, scoop out and reserve 1/2 cup of the pasta cooking water. Drain the pasta and set it aside.
  2. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté about 1 minute until fragrant but not browned.
  3. Add the chopped spinach to the skillet and cook, stirring, until wilted, about 2 to 3 minutes. Remove from heat.
  4. Transfer the garlic and spinach mixture to a blender. Add the heavy cream, Parmesan, salt, black pepper, nutmeg (if using), and lemon juice. Blend until the sauce is smooth and velvety.
  5. Return the sauce to the skillet and warm it gently over low heat. Thin with some reserved pasta water if needed for a silky consistency.
  6. In a separate pot, bring water to a boil and blanch the asparagus for 2 minutes. Add the peas and cook for an additional minute. Drain and immediately transfer the vegetables to the skillet with the sauce.
  7. Add the cooked fettuccine to the skillet. Toss gently to coat the pasta in the sauce and combine with the vegetables.
  8. Finish with chopped basil, toasted pine nuts or almonds, and extra grated Parmesan or lemon zest if desired. Serve right away.

Notes

For a lighter sauce, swap half the cream for unsalted chicken or vegetable stock and reduce the cheese by a couple tablespoons.

Nutrition

Find it online: https://www.simplefamilydishes.com/green-goddess-fettuccine/