Green Goddess Fettuccine With Creamy Spinach Sauce, Asparagus, and Peas
Celebrate the freshness of spring with this vibrant Green Goddess Fettuccine. Silky pasta is coated in a velvety spinach sauce and tossed with crisp asparagus and sweet green peas. Light yet indulgent, this dish is perfect for a refreshing lunch or dinner.
Equipment
- Large pot for boiling pasta
- Skillet or saucepan
- Blender or immersion blender
- Strainer
- Knife and cutting board
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
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions.
- Reserve 1/2 cup of pasta water before draining. Set pasta aside.
- Sauté the Garlic and Spinach
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté until fragrant, about 1 minute.
- Stir in chopped spinach and cook until wilted, about 2-3 minutes.
- Blend the Creamy Spinach Sauce
- Transfer the sautéed spinach and garlic mixture to a blender.
- Add heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice.
- Blend until smooth and creamy.
- Return the sauce to the skillet and warm over low heat.
- Cook the Vegetables
- In a separate pan, bring water to a boil and blanch asparagus for 2 minutes.
- Add peas and cook for an additional minute.
- Drain and transfer to the skillet with the sauce.
- Combine and Serve
- Add the cooked fettuccine to the skillet with the sauce and vegetables.
- Toss gently to coat evenly.
- Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.
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!