Ingredients
- Pasta:
- 12 oz fettuccine
- Salt for boiling water
- Creamy Spinach Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup heavy cream or coconut milk
- 1/2 cup Parmesan cheese or nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional)
- 1 tablespoon lemon juice
- Vegetables:
- 1 cup green peas
- 1 bunch asparagus, trimmed and cut
- Garnish:
- 2 tablespoons fresh basil, chopped
- 2 tablespoons pine nuts or slivered almonds, toasted
- Extra Parmesan or lemon zest (optional)
Instructions
- Bring a large pot of salted water to a boil and cook fettuccine until al dente. Reserve 1/2 cup pasta water and drain.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add spinach and cook until wilted, about 2–3 minutes.
- Transfer spinach mixture to a blender. Add cream, Parmesan, salt, pepper, nutmeg, and lemon juice. Blend until smooth.
- Return sauce to skillet over low heat. Add pasta water if needed to adjust consistency.
- Blanch asparagus for 2 minutes, then add peas and cook 1 more minute. Drain.
- Add vegetables and cooked pasta to the sauce and toss gently to coat.
- Serve immediately garnished with basil, toasted nuts, and extra Parmesan or lemon zest.
Notes
- Reserve pasta water to adjust sauce consistency.
- Do not overcook asparagus to keep it crisp.
- Use coconut milk for a dairy-free option.
- Add grilled chicken, shrimp, or chickpeas for extra protein.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently with added liquid to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg
