Description
A delightful dish that combines the freshness of asparagus and peas with the rich flavors of cream and Parmesan cheese, perfect for a quick weeknight dinner.
Ingredients
Scale
- 8 ounces linguine or fettuccine
- 1 tablespoon olive oil
- 1 cup asparagus, cut into 1-inch pieces
- 1 cup peas (fresh or frozen)
- 2 cloves garlic, minced
- 1 cup heavy cream or Greek yogurt for a lighter option
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the pasta by boiling water in a large pot, then adding the pasta and cooking it until al dente, about 8 to 10 minutes. Drain and set aside.
- Sauté the asparagus in olive oil over medium heat for 3-4 minutes until bright green and tender.
- Add the peas and minced garlic, cooking for an additional 2 minutes until fragrant.
- Make the creamy sauce by lowering the heat and stirring in the heavy cream or Greek yogurt until combined and heated.
- Combine the cooked pasta and grated Parmesan cheese into the skillet, tossing gently to coat.
- Serve the creamy pasta warm, garnished with fresh parsley.
Notes
For a lighter dish, substitute heavy cream with Greek yogurt. You can also add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: creamy pasta, asparagus recipe, easy pasta, vegetarian dinner, quick meal