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–+ servings

Fresh Spring Garden Vegetable Pasta Recipe

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Savor this fresh spring pasta recipe with sausage, zucchini, and burst cherry tomatoes. A quick and easy garden fresh vegetable pasta!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Recipes, Seasonal Recipes, Uncategorized
Cuisine: American, Italian, Mediterranean
Calories: 448
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 ounces dry fettuccine 340 g; or pasta of choice
  • 2 tablespoons extra-virgin olive oil 30 ml; Napa Valley olive oil preferred
  • 1 bunch asparagus ends trimmed and cut into 1-inch pieces
  • 1 cup snap peas 240 ml; or snow peas
  • 1 small zucchini thinly sliced
  • 1 cup mushrooms 240 ml; sliced
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes 240 ml; halved
  • 1 cup baby spinach 240 ml
  • 1 cup frozen peas 240 ml
  • salt and black pepper to taste
  • 3 tablespoons unsalted butter 45 ml
  • 1 tablespoon all-purpose flour 15 ml
  • 1/2 cup heavy whipping cream 120 ml
  • 3/4 cup milk 180 ml; 2% or whole
  • 1/2 cup grated Parmesan cheese 120 ml
  • 1 tablespoon lemon zest 15 ml; Meyer lemon preferred
  • 3 tablespoons fresh basil 45 ml; minced

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 3/4 cup of the starchy pasta water before draining, then set the pasta aside.

Nutrition

Calories: 448kcal

Notes

Vegetable Variations: I love playing with whatever is freshest at the market, so feel free to swap the zucchini for yellow squash or add sliced bell peppers if that is what you have on hand.
Sauce Secret: One thing I learned the hard way is to never skip reserving that pasta water because it is the secret to getting the creamy sauce to coat every single strand of fettuccine perfectly.
Texture Tip: To keep the vegetables vibrant and snappy, I always add the frozen peas and spinach at the very last second so they just barely wilt into the heat of the pasta.
Leftover Care: If you have leftovers, I recommend reheating them in a pan with a tiny splash of milk or cream to bring that silky texture back to life since the pasta tends to soak up the sauce in the fridge.
Serving Suggestion: I always finish my plate with an extra squeeze of fresh lemon juice right before serving because it really wakes up the earthy flavors of the asparagus and mushrooms.
Kitchen Prep: My best advice for a stress-free dinner is to chop all your vegetables before you even start boiling the water, as the actual cooking process moves very quickly once the garlic hits the oil.