Green Goddess Fettuccine Delight (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz fettuccine
02 -
Salt for boiling water
→ Creamy Spinach Sauce
03 -
2 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
4 cups fresh spinach, chopped
06 -
1 cup heavy cream or coconut milk for dairy-free option
07 -
1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
10 -
Pinch of nutmeg (optional)
11 -
1 tbsp lemon juice
→ Vegetables
12 -
1 cup green peas, fresh or frozen
13 -
1 bunch green asparagus, trimmed and cut into 2-inch pieces
→ Garnish
14 -
2 tbsp fresh basil, chopped
15 -
2 tbsp pine nuts or slivered almonds, toasted
16 -
Extra Parmesan or lemon zest (optional)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped spinach and cook until wilted, about 2-3 minutes.
03 -
Transfer the sautéed spinach and garlic mixture to a blender. Add heavy cream, Parmesan, salt, pepper, nutmeg (if using), and lemon juice. Blend until smooth and creamy. Return the sauce to the skillet and warm over low heat.
04 -
In a separate pan, bring water to a boil and blanch asparagus for 2 minutes. Add peas and cook for an additional minute. Drain and transfer to the skillet with the sauce.
05 -
Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss gently to coat evenly. Garnish with fresh basil, toasted pine nuts, and extra Parmesan if desired.
# Notes:
01 -
For a dairy-free option, use coconut milk and nutritional yeast instead of heavy cream and Parmesan.
02 -
If the sauce is too thick, add reserved pasta water to reach the desired consistency.
03 -
Store leftovers in an airtight container in the fridge for up to 3 days.