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Creamy Fettuccine with Spring Vegetables and Parmesan

creamy fettuccine with spring vegetables and parmesan - featured image
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A quick and easy creamy fettuccine dish featuring fresh spring vegetables like asparagus and peas, tossed in a velvety Parmesan cream sauce. Perfect for a comforting yet light homemade dinner.

Ingredients

Scale
  • 12 oz (340 g) fettuccine pasta
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • 1 cup fresh peas (shelled or frozen)
  • 1 cup (240 ml) heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • A handful fresh basil or parsley, chopped (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente, about 10-12 minutes. Stir occasionally to prevent sticking. Drain, reserving ½ cup of pasta water, and set pasta aside.
  2. While pasta cooks, prep vegetables: trim and cut asparagus into 2-inch pieces, shell peas if needed, mince garlic, and grate cheese.
  3. In a large skillet over medium heat, melt butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Add asparagus and peas to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp.
  5. Pour in heavy cream and stir well. Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
  6. Reduce heat to low. Add drained fettuccine to the skillet and toss to coat thoroughly in the creamy sauce.
  7. Stir in grated Parmesan cheese and fresh lemon juice. If sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  8. Season with salt and freshly ground black pepper to taste. Toss in chopped basil or parsley if using.
  9. Serve immediately, optionally garnished with extra Parmesan and freshly cracked pepper.

Notes

If sauce starts to separate or looks oily, lower heat and stir vigorously. Use reserved pasta water to bring sauce back together. Avoid overcooking vegetables to keep them tender-crisp. Salt pasta water generously for best flavor. Use freshly grated Parmesan for better texture and meltability. For gluten-free, substitute gluten-free fettuccine. For dairy-free, use coconut milk and nutritional yeast.

Nutrition

Keywords: fettuccine, creamy pasta, spring vegetables, asparagus, peas, Parmesan, easy dinner, homemade pasta, comfort food

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