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Creamy Spring Vegetable Pasta for Fresh Flavors

Creamy Spring Vegetable Pasta made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 12 oz fettuccine or tagliatelle
  • 1 cup asparagus cut into 1-inch pieces
  • 1 cup fresh or frozen peas
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Cook the pasta according to package instructions until al dente.
  2. In a large skillet, heat olive oil over medium heat; add garlic and sauté for 1-2 minutes until fragrant.
  3. Add asparagus and cook for 3-5 minutes until tender-crisp.
  4. Stir in the peas and cherry tomatoes; cook for an additional 2-3 minutes until heated through.
  5. Pour in the heavy cream and cheese, mixing until combined; then season with salt and pepper.
  6. Add the drained pasta to the skillet; toss to combine, adding reserved pasta water as needed to achieve desired consistency.
  7. Serve immediately, garnished with fresh herbs.