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Linguine with Spring Vegetables

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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

Source: Everyday Food, March 2009

Ingredients

  • 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

Directions

  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 Add a comment

  • Zamboni68
    5 APR, 2011
    Since when is zucchini a spring vegetable?
    Reply
  • 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.
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • CaroA
    9 MAR, 2009
    Maybe French beans or artichoke hearts?
    Reply
  • CaroA
    9 MAR, 2009
    Maybe French beans or artichoke hearts?
    Reply
  • CaroA
    9 MAR, 2009
    Maybe French beans or artichoke hearts?
    Reply
  • CaroA
    9 MAR, 2009
    Maybe French beans or artichoke hearts?
    Reply
  • CaroA
    9 MAR, 2009
    Maybe French beans or artichoke hearts?
    Reply
  • 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?
    Reply