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Linguine with Spring Vegetables

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.

Everyday Food, March 2009 http://www.marthastewart.com/336989/linguine-with-spring-vegetables
3.57143
Rated
71.4286100(7)7
  • Prep Time 20 minutes
  • Total Time 20 minutes
  • Yield Serves 4

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.

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