Fettuccine With Creamy Spinach Sauce, Green Asparagus, and Green Peas: A Green Goddess for Spring

Spring is the perfect time to embrace fresh, vibrant greens, and this fettuccine with creamy spinach sauce, green asparagus, and green peas is a true celebration of the season. Imagine twirling strands of silky pasta, coated in a velvety spinach sauce, punctuated by the delicate crunch of asparagus and the burst of sweetness from fresh peas. This dish is not just a feast for the taste buds but a stunning plate of nature’s best offerings. Whether you’re looking for a refreshing lunch or a satisfying dinner, this green goddess pasta will bring a touch of elegance to your table.

“Spring is nature’s way of saying, ‘Let’s party!’” – Robin Williams

Why You’ll Love This Recipe

• Packed with vibrant spring flavors – asparagus, peas, and spinach bring fresh, seasonal goodness.
• Velvety and rich without being heavy – the creamy sauce is balanced with fresh greens.
• Quick and easy to make – a restaurant-worthy meal in under 30 minutes.
• Nutritious and satisfying – loaded with vitamins, fiber, and protein.
• Customizable – easily adaptable to different diets with simple swaps.

“Cooking is an art, but all art requires knowing something about the techniques and materials.” – Nathan Myhrvold

Ingredients: A Perfect Blend for Creamy Spring Pasta

For the Pasta

• 12 oz fettuccine
• Salt, for boiling water

For the Creamy Spinach Sauce

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup heavy cream (or coconut milk for dairy-free)
• ½ cup Parmesan cheese, grated (or nutritional yeast for vegan option)
• ½ tsp salt
• ¼ 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

For Garnish

• 2 tbsp fresh basil, chopped
• 2 tbsp pine nuts or slivered almonds, toasted
• Extra Parmesan or lemon zest (optional)

Equipment Needed

• Large pot for boiling pasta
• Skillet or saucepan for making the sauce
• Blender or immersion blender for pureeing the sauce
• Strainer for draining pasta
• Knife and cutting board for prepping vegetables

Step-by-Step Guide to a Perfect Green Goddess Pasta

Cook the Pasta

• Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.
• Reserve ½ cup of pasta water before draining. Set pasta aside.

Tip: To prevent pasta from sticking, toss it lightly with olive oil after draining.

Sauté the Garlic and Spinach

• Heat olive oil in a large skillet over medium heat.
• Add minced garlic and sauté until fragrant, about 1 minute.
• Stir in chopped spinach and cook until wilted, about 2-3 minutes.

Tip: Adding a pinch of salt while sautéing helps draw out the moisture, enhancing flavor.

Blend the Creamy Spinach Sauce

• Transfer the sautéed spinach and garlic mixture to a blender.
• Add heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice.
• Blend until smooth and creamy.
• Return the sauce to the skillet and warm over low heat.

Tip: If the sauce is too thick, add a bit of reserved pasta water to achieve the desired consistency.

Cook the Vegetables

• In a separate pan, bring water to a boil and blanch asparagus for 2 minutes.
• Add peas and cook for an additional minute.
• Drain and transfer to the skillet with the sauce.

Tip: Blanching keeps asparagus crisp-tender and vibrant green.

Combine and Serve

• Add the cooked fettuccine to the skillet with the sauce and vegetables.
• Toss gently to coat everything evenly.
• Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.

“The secret ingredient is always love.”

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Pro Tips for the Best Green Goddess Pasta

• Use fresh spinach for the best flavor and color. Frozen spinach works in a pinch but may alter the texture.
• Add lemon zest for an extra citrusy pop. It brightens up the creamy sauce beautifully.
• Don’t overcook the asparagus. Keep it crisp for the perfect texture contrast.
• For a protein boost, add grilled chicken or shrimp. They pair wonderfully with the sauce.
• Make it vegan by using coconut milk and nutritional yeast. A delicious dairy-free alternative!

Creative Variations: Customize Your Fettuccine

Add a Kick of Spice

Love a little heat? Add a pinch of red pepper flakes to the sauce for a subtle spice.

Tip: Start with ¼ teaspoon and adjust to your spice preference.

Swap the Pasta

Try whole wheat pasta, zucchini noodles, or gluten-free fettuccine for different dietary needs.

Tip: Cook alternative pasta slightly under for the best texture when mixed with sauce.

Make it Cheesy

For an extra creamy texture, stir in a spoonful of ricotta cheese or mascarpone before serving.

Tip: This enhances the velvety mouthfeel of the sauce beautifully.

Use Different Greens

Kale or Swiss chard can be substituted for spinach, offering a deeper, earthier flavor.

Tip: Blanch tougher greens before blending for a smoother sauce.

Add a Crunchy Topping

Top with crispy fried shallots or toasted breadcrumbs for added texture.

Tip: A sprinkle of breadcrumbs toasted with garlic in olive oil adds amazing depth.

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller

Serving Suggestions

• Serve with a side of crusty sourdough bread to soak up the creamy sauce.
• Pair with a light arugula salad dressed in lemon vinaigrette.
• Complement with a glass of crisp white wine like Sauvignon Blanc.
• Top with extra Parmesan and a drizzle of good-quality olive oil for richness.

Storage and Reheating

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Freezing: Not recommended, as the sauce may separate.
• Reheating: Warm gently on the stove with a splash of cream or reserved pasta water to loosen the sauce.

Common Mistakes to Avoid

Overcooking the Pasta

Fettuccine should be al dente to maintain the best texture.

Tip: Always check pasta a minute before the suggested cooking time.

Skipping the Reserved Pasta Water

This starchy water helps emulsify the sauce for a silky texture.

Tip: Save at least ½ cup before draining your pasta.

Not Blending the Sauce Smoothly

A well-blended sauce creates the best creamy consistency.

Tip: Use an immersion blender for convenience if you don’t have a countertop blender.

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FAQs

Can I make this ahead of time?

Yes! Prepare the sauce and store it separately. Reheat before tossing with pasta.

What can I use instead of heavy cream?

Coconut milk or cashew cream work well as dairy-free alternatives.

Can I use frozen peas?

Absolutely! Just blanch them briefly before adding to the dish.

How do I make this gluten-free?

Simply use your favorite gluten-free pasta variety.

The Bright and Refreshing Delight of Spring Pasta

This fettuccine with creamy spinach sauce, asparagus, and peas is the perfect ode to spring. Light yet indulgent, fresh yet comforting—each bite is a taste of the season’s best. Gather your ingredients, embrace the green goddess, and enjoy a bowl of this luscious, vibrant pasta!

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