Ingredients
Scale
- 12 oz fettuccine
- 4 cups fresh spinach
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
- 1 bunch green asparagus
- 1 cup green peas
- 2 tbsp olive oil
- 3 cloves garlic (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
Instructions
- Cook the fettuccine in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
- In a skillet, heat olive oil over medium heat; sauté minced garlic until fragrant. Add chopped spinach and cook until wilted.
- Blend the sautéed mixture with heavy cream (or coconut milk), Parmesan (or nutritional yeast), salt, pepper, nutmeg (optional), and lemon juice until smooth. Warm in the skillet over low heat.
- Blanch asparagus in boiling water for 2 minutes; add peas and cook for another minute. Drain and mix into the sauce.
- Combine cooked fettuccine with sauce and vegetables. Toss to coat evenly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Sautéing/Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (about 350g)
- Calories: 480
- Sugar: 4g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg