A bright, green pasta with a creamy spinach sauce and spring vegetables. Simple to make and full of fresh flavor.
introduction
This Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas is quick, fresh, and creamy. It uses spinach, asparagus, and peas for a bright color and good taste. If you like creamy pasta dishes, try this and also see a creamy beef and bowtie pasta for another rich sauce idea.
why make this recipe
- It cooks fast and feeds a few people.
- It mixes green vegetables and a smooth sauce.
- You can make it with dairy or a vegan option.
- It feels special but uses simple steps and pantry ingredients.
how to make Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
- Cook the pasta: Bring a large pot of salted water to a boil. Add 12 oz fettuccine and cook until al dente following the package directions. Reserve 1/2 cup of pasta water, then drain and set pasta aside.
- Sauté the garlic and spinach: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and cook until fragrant, about 1 minute. Add 4 cups chopped fresh spinach and cook until wilted, about 2–3 minutes.
- Blend the creamy spinach sauce: Transfer the spinach and garlic to a blender. Add 1 cup heavy cream (or coconut milk for dairy-free), 1/2 cup grated Parmesan (or nutritional yeast for vegan), 1/2 tsp salt, 1/4 tsp black pepper, a pinch of nutmeg (optional), and 1 tbsp lemon juice. Blend until smooth and creamy. Return the sauce to the skillet and warm over low heat.
- Cook the vegetables: In a separate pan, bring water to a boil and blanch 1 bunch trimmed asparagus (cut into 2-inch pieces) for 2 minutes. Add 1 cup green peas (fresh or frozen) and cook for 1 more minute. Drain and add the vegetables to the skillet with the sauce.
- Combine and serve: Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss gently to coat, adding a little reserved pasta water if you need to loosen the sauce. Garnish with 2 tbsp chopped fresh basil, 2 tbsp toasted pine nuts or slivered almonds, and extra Parmesan or lemon zest if you like.
Ingredients :
- 12 oz fettuccine
- Salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
- 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
- 2 tbsp fresh basil, chopped
- 2 tbsp pine nuts or slivered almonds, toasted
- Extra Parmesan or lemon zest (optional)
how to serve Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
Serve hot on warm plates. Add a little extra grated Parmesan or lemon zest on top. Sprinkle toasted pine nuts or almonds and fresh basil before serving. Pair with a simple salad or crusty bread.
how to store Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
- Cool to room temperature.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat with a splash of water or cream to loosen the sauce. Do not overcook when reheating.
- You can also freeze the sauce (without pasta) for up to 2 months. Thaw in the fridge and warm slowly before adding pasta.
tips to make Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
- Save some pasta water to help the sauce stick to the noodles.
- Use fresh spinach for the best color and flavor.
- If the sauce is too thick, add a little pasta water or cream.
- Toast the nuts in a dry pan until golden for more flavor.
- For a lighter dish, use half-and-half or a plant-based milk thinned with a little olive oil.
variation (if any)
- Vegan: Use coconut milk and nutritional yeast instead of heavy cream and Parmesan.
- Add protein: Stir in cooked chicken, shrimp, or white beans.
- Different greens: Swap spinach for kale or Swiss chard (cook a bit longer).
- Nuts: Use walnuts or chopped hazelnuts instead of pine nuts.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and drain frozen spinach well before sautéing so the sauce does not get watery.
Q: How do I keep the pasta from getting soggy?
A: Cook the fettuccine al dente and do not overmix. Toss the pasta with the sauce just before serving.
Q: Can I make this ahead of time?
A: You can make the sauce and vegetables ahead and store them in the fridge. Reheat gently and toss with freshly cooked pasta before serving.
Q: Is there a gluten-free option?
A: Yes. Use gluten-free fettuccine and follow the same steps.
Q: Can I make this nut-free?
A: Yes. Skip the pine nuts or almonds and use extra Parmesan or seeds like pumpkin seeds for crunch.
Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Boiling and Blending
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright, green pasta with a creamy spinach sauce and spring vegetables. Simple to make and full of fresh flavor.
Ingredients
- 12 oz fettuccine
- Salt (for boiling water)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
- 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 (optional)
Instructions
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente; reserve 1/2 cup of pasta water, drain, and set aside.
- Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant. Add chopped spinach and cook until wilted.
- Transfer spinach and garlic to a blender. Add heavy cream (or coconut milk), grated Parmesan (or nutritional yeast), salt, black pepper, nutmeg, and lemon juice; blend until smooth.
- Return the sauce to the skillet and warm over low heat.
- Blanch asparagus in boiling water for 2 minutes, then add green peas and cook for 1 more minute. Drain and add to the skillet with the sauce.
- Add cooked fettuccine to the skillet and toss to coat, adding reserved pasta water as needed. Garnish with basil, pine nuts or almonds, and extra Parmesan or lemon zest before serving.
Notes
Serve hot on warm plates with extra toppings. Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg
