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Fresh Garlic Butter Spring Vegetable Pasta

garlic butter spring vegetable pasta - featured image
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A quick and easy pasta dish featuring fresh spring vegetables sautéed in a silky garlic butter sauce, finished with freshly grated parmesan for a bright and comforting meal.

Ingredients

Scale
  • 8 ounces (225 grams) fettuccine or linguine pasta
  • 4 tablespoons (60 grams) unsalted butter, softened
  • 4 large cloves fresh garlic, finely minced
  • 1 cup (150 grams) fresh peas
  • 1 cup (130 grams) asparagus tips, trimmed and cut into 2-inch pieces
  • 1/2 cup (75 grams) thinly sliced green beans (optional)
  • 1 tablespoon freshly squeezed lemon juice
  • 3/4 cup (75 grams) freshly grated parmesan cheese
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh basil or parsley (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add about 1 tablespoon of salt to the water. Cook the fettuccine or linguine for 9 to 11 minutes, until al dente, according to package instructions. Reserve about 1 cup (240 ml) of pasta water before draining.
  2. While the pasta cooks, rinse the peas, trim and cut the asparagus into 2-inch pieces, and slice the green beans thinly if using.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and green beans first, sautéing for 3 to 4 minutes until they start to soften but remain crisp. Add the peas and cook for another 2 minutes until bright green and tender-crisp.
  4. Reduce heat to medium-low. Push the vegetables to the side and add the softened butter to the empty part of the skillet. Melt it gently, then add the minced garlic. Stir frequently for about 1 to 2 minutes until fragrant but not browned.
  5. Add the cooked pasta directly to the skillet. Toss everything together with the lemon juice, freshly grated parmesan, and some reserved pasta water a little at a time to create a silky sauce that clings to the noodles. Season with salt and freshly ground black pepper to taste.
  6. Remove from heat and sprinkle with fresh herbs if using. Give everything a final gentle toss.
  7. Serve immediately with an extra sprinkle of parmesan on top.

Notes

Cook garlic low and slow in butter to avoid bitterness. Reserve pasta water to create a silky sauce. Do not overcook vegetables to keep them crisp-tender. For dairy-free, use vegan butter and plant-based parmesan. Gluten-free pasta can be substituted as needed.

Nutrition

Keywords: garlic butter pasta, spring vegetable pasta, easy pasta recipe, parmesan pasta, quick dinner, fresh peas, asparagus pasta

Find it online: https://blixfood.com/fresh-garlic-butter-spring-vegetable-pasta-recipe-easy-homemade-parmesan-dish/