Go Back Email Link
–+ servings

International Spring Pasta Recipes With Your Spinach Sauce

No ratings yet
Enjoy this vibrant Green Goddess Fettuccine, a fresh spring pasta recipe featuring silky spinach sauce, crisp asparagus, and sweet peas.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

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
  • 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
For Garnish:
  • 2 tbsp fresh basil chopped
  • 2 tbsp pine nuts or slivered almonds toasted
  • Extra Parmesan or lemon zest optional

Method
 

  1. Cook the pasta.
  2. Bring a large pot of salted water to a boil, add the fettuccine, and cook until al dente according to the package instructions.
  3. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.
  4. Sauté the garlic and spinach.
  5. Heat the olive oil in a large skillet over medium heat.
  6. Add the minced garlic and sauté for about 1 minute until fragrant.
  7. Stir in the chopped spinach and cook for 2 to 3 minutes until wilted.
  8. Blend the creamy spinach sauce.
  9. Transfer the sautéed spinach and garlic mixture to a blender.
  10. Add the heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice.
  11. Blend the mixture until smooth and creamy.
  12. Return the sauce to the skillet and warm it over low heat.
  13. Cook the vegetables.
  14. Bring water to a boil in a separate pan and blanch the asparagus for 2 minutes.
  15. Add the peas and cook for one additional minute.
  16. Drain the vegetables and transfer them to the skillet with the sauce.
  17. Combine and serve.
  18. Add the cooked fettuccine to the skillet with the sauce and vegetables.
  19. Toss the mixture gently to coat the pasta evenly.
  20. Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.

Nutrition

Calories: 450kcal

Notes

For a dairy-free option, use coconut milk and nutritional yeast instead of heavy cream and Parmesan.
If the sauce is too thick, add reserved pasta water to reach the desired consistency.
Store leftovers in an airtight container in the fridge for up to 3 days.
Enjoy your fresh and creamy Green Goddess Fettuccine!