Are you ready to try out this Easy Creamy Spring Vegetable Pasta dish?
You can throw this Easy Creamy Spring Vegetable Pasta together in about 30 minutes!
Just in time for a perfect Easter side-dish!
Are you looking for the perfect side-dish to your Easter meal this weekend?
Or are you just wanting an easy and delicious pasta that you can throw together in half-an-hour?
Maybe you're feeling like a meatless pasts dish as your main dinner course?
Whatever has your hunger... this delicious creamy pasta dish is one to satisfy the whole family!
Easy Creamy Spring Vegetable Pasta
Ingredients
1 - cup Frozen Peas
1 - lb. Spaghetti Noodles
2 - TBS. Olive Oil
1/2 lb. Asparagus (trimmed & cut into 1/2-inch pieces)
1/2 - tsp. Salt
1/8 - tsp. pepper
1 - cup Heavy Cream
1/2 - cup grated Parmesan
2 - TBS. Butter
1 - tsp. freshly grated Lemon Zest - *optional
fresh Basil leaves - *optional
Directions
Bring a large pot of water, with a pinch of salt, to a boil.
Add peas and cook for about 3 minutes, until tender. Remove peas with a slotted spoon and transfer to a small bowl and set aside.
Add spaghetti noodles to boiling water and cook until al dente, about 9-10 minutes.
While pasta is cooking, heat oil in a 10-inch skillet over medium heat. Add asparagus and cook for about 3-4 minutes, until tender, stirring occasionally.
Add peas, salt and pepper to the asparagus in the skillet, cook for about 2 minutes.
Add heavy cream, butter, and parmesan to vegetables in skillet. Turn heat down to medium low. Keep a close watch as you stir occasionally until cream is heated through, parmesan is melted, and sauces has thickened.
Drain Spaghetti Noodles. Add cooked Drained Spaghetti Noodles to Creamy Vegetable Sauce and mix gently until all ingredients are well combined.
Top with lemon zest & fresh Basil leaves. Serve immediately.
ENJOY!