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Under 30 Minutes

Linguine with Spring Vegetables

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Linguine with Spring Vegetables

Source: Everyday Food, March 2009


  • Coarse salt and ground pepper
  • 3/4 pound linguine
  • 1 pound asparagus (tough ends removed), cut into 1-inch lengths
  • 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
  • 4 ounces sugar snap peas (stem ends trimmed), halved
  • 1/2 cup heavy cream
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh tarragon leaves


  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.

  2. In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Reviews (13)

  • Zamboni68 5 Apr, 2011

    Since when is zucchini a spring vegetable?

  • erin8787 18 May, 2010

    Just made this. Added mushrooms, garlic, and parm reggiano cheese. Used basil instead of tarragon. Took 15 minutes from start to finish. YUM! This is going to be a regular, with whatever veggies/herbs I happen to have on hand.

    And to the previous reviewer, you can't seriously believe that two tablespoons of cream per serving somehow makes this "unhealthy"?? Ridiculous. If every family in America made recipes like this for dinner every night, we would be a MUCH "healthier" country.

  • Tuftongirl 14 May, 2010

    I'm happy to see the low-fat alternative suggestions for this recipe. At least some cooks are advocating more healthy eating! MS should take a lesson...

  • LYEAGER 25 Apr, 2010

    This is one of my family's favorite pasta dishes. Super easy and quick to make during the week. I use 1/2 and 1/2 instead of the cream, and top with parmesan cheese and pepper.

  • CaroA 9 Mar, 2009

    Maybe French beans or artichoke hearts?

  • CaroA 9 Mar, 2009

    Maybe French beans or artichoke hearts?

  • CaroA 9 Mar, 2009

    Maybe French beans or artichoke hearts?

  • CaroA 9 Mar, 2009

    Maybe French beans or artichoke hearts?

  • CaroA 9 Mar, 2009

    Maybe French beans or artichoke hearts?

  • NitNat 9 Mar, 2009

    I'm not a big fan of asparagus. What do you think would be a good replacement vegetable in this dish? Maybe broccoli?

  • emanda 6 Mar, 2009

    I'd saute a little garlic, minced or pressed, in a little olive oil, and add it with the vegetables.

  • urbangranny 6 Mar, 2009

    I too made this dish and it was wonderful but also made a few adjustments.
    I eliminated the cream and used 3 tablespoons or so of olive oil and topped it off with freshly grated parmesan cheese. I cooked the vegetables in the boiling water first. Removed them, kept them warm and then added them to the cooked pasta with the remaining ingredients.

  • Pierced 25 Feb, 2009

    I made this for dinner last night and it was fantastic! I only made a few adjustments. I used 1/2 a pound of noodles since it was for 2 ppl, I only used 1/4 a cup of pasta water and I sprinkled some fresh parmasan cheese on top. I highly recommend this.

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