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This vibrant Green Goddess Fettuccine transforms simple ingredients into a luxurious spring celebration on your plate. The velvety spinach sauce coats each strand of pasta while tender asparagus and sweet peas add pops of fresh flavor and texture.
I first created this pasta when my farmers market overflowed with spring greens, and now it's become our traditional first-day-of-spring dinner. The vibrant green color never fails to impress guests who can't believe something so beautiful comes together so quickly.
Ingredients
- Fettuccine pasta: creates the perfect canvas for capturing the creamy sauce in every bite
- Fresh spinach: forms the vibrant base of our sauce, providing both color and nutrition
- Heavy cream: adds luxurious richness that balances the green vegetables
- Parmesan cheese: brings savory depth and helps thicken the sauce naturally
- Fresh asparagus: provides a tender bite and quintessential spring flavor
- Green peas: add natural sweetness and bright color contrast
- Garlic: infuses the sauce with aromatic depth
- Fresh lemon juice: brightens all the flavors and cuts through the richness
- Pine nuts: contribute a buttery crunch and elegant finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of heavily salted water to a rolling boil. Add your fettuccine and cook until al dente following package timing, usually about 8 to 10 minutes. Before draining, scoop out and reserve half a cup of the starchy pasta water. This liquid gold will help thin our sauce if needed and helps it cling to the pasta.
- Sauté the Garlic and Spinach:
- Heat olive oil in a spacious skillet over medium heat until it shimmers but doesn't smoke. Add minced garlic and cook for exactly one minute, stirring constantly to prevent burning. When the garlic becomes fragrant and just barely golden, quickly add all the chopped spinach. It will look like too much at first but will cook down dramatically as you gently toss it for 2 to 3 minutes until completely wilted.
- Blend the Creamy Spinach Sauce:
- Transfer your wilted spinach mixture to a blender while still warm. Add heavy cream, freshly grated Parmesan, salt, pepper, a tiny pinch of nutmeg if using, and fresh lemon juice. Blend on high speed for 45 to 60 seconds until the mixture transforms into a silky, vibrant green sauce with no spinach pieces visible. Return this emerald cream to your skillet and keep warm over very low heat, stirring occasionally.
- Cook the Vegetables:
- Fill a medium saucepan with water, add a generous pinch of salt, and bring to a boil. Add asparagus pieces and set a timer for exactly 2 minutes. The asparagus should brighten in color but remain crisp. Add the peas to join the asparagus and cook both together for just 1 more minute. Immediately drain and rinse briefly under cold water to preserve their vivid color and texture.
- Combine and Serve:
- Add your perfectly cooked fettuccine directly to the skillet with the warm spinach sauce. Using tongs, gently lift and turn the pasta until each strand is gloriously coated with the creamy green sauce. Fold in the blanched asparagus and peas with a light touch to avoid breaking them. If the sauce seems too thick, add splashes of reserved pasta water until you reach a silky consistency that coats the back of a spoon. Divide between warmed bowls and finish with a generous sprinkle of fresh basil, toasted pine nuts, and additional Parmesan if desired.
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You Must Know
Perfectly balanced meal with protein, vegetables and carbohydrates in one dish Made with spring vegetables at peak freshness Impressive presentation despite simple preparation Can be prepared ahead and gently reheated
Dairy-Free Adaptations
This pasta can be made completely dairy-free without sacrificing its creamy texture. Simply substitute full-fat coconut milk for the heavy cream and nutritional yeast for the Parmesan. The coconut milk provides the perfect richness while nutritional yeast adds that savory umami quality that makes the sauce so satisfying. You might need to adjust the salt slightly since Parmesan adds natural saltiness that nutritional yeast doesn't provide.
Make-Ahead Tips
This dish works beautifully for meal prep or entertaining. Prepare the spinach sauce up to 2 days ahead and store in an airtight container in the refrigerator. You can also blanch the vegetables a day in advance and store them separately. When ready to serve, gently rewarm the sauce, cook fresh pasta, and combine with the pre-blanched vegetables. The sauce may thicken when refrigerated, so have extra pasta water on hand to thin it to the perfect consistency.
Seasonal Variations
While asparagus and peas create the classic spring version, this versatile pasta adapts beautifully to other seasons. In summer, try adding cherry tomatoes and zucchini. Fall calls for sautéed mushrooms and a sprinkle of sage. Winter versions work wonderfully with roasted butternut squash and a pinch of red pepper flakes. The spinach sauce remains your constant base while seasonal vegetables bring fresh inspiration year-round.
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Frequently Asked Questions
- → How can I make this dairy-free?
Replace heavy cream with coconut milk and Parmesan cheese with nutritional yeast for a dairy-free option.
- → Can I use frozen spinach?
Yes, thaw the spinach and drain excess water before using it in the recipe.
- → What other vegetables can I add?
You can include broccoli, zucchini, or snap peas to add variety and texture.
- → How do I store leftovers?
Place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
- → How do I prevent the sauce from being too thick?
Use reserved pasta water to thin the sauce to your desired consistency.