Description
Spring Fettuccine with Asparagus & Spinach captures the essence of seasonal harvest with its vibrant flavors of lemon, garlic, and fresh greens. This dish is quick to prepare, offering a light yet satisfying meal that celebrates authentic ingredients.
Ingredients
Scale
12 oz Fettuccine Pasta
1 bunch Fresh Asparagus
5 oz Baby Spinach
3 tbsp Extra Virgin Olive Oil
4 cloves Garlic Cloves
1 large Lemo
1/2 cup Parmesan Cheese
1/2 tsp Red Pepper Flakes
1/2 cup Pasta Water
Sea Salt & Black Pepper to taste
Instructions
- Boil a large pot of salted water
- Cook the fettuccine according to package directions, aiming for one minute less than 'al dente.'
- During the last 2 minutes of cooking, add the asparagus to the pot
- Save about 1 cup of pasta water before draining the pasta and asparagus
- In a skillet, heat olive oil and sauté minced garlic and red pepper flakes
- Add the cooked pasta and asparagus to the skillet, toss in the spinach
- Pour in the reserved pasta water, lemon juice, and zest. Toss to combine
- Stir in the grated Parmesan cheese, season with salt and pepper
- Serve immediately
Notes
Use fresh, high-quality ingredients for the best flavor.
Don't rinse the pasta to keep the starch for sauce adherence.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 6 g
- Protein: 16 g
- Cholesterol: 15 mg