Linguine with Spring Vegetables

Since when is zucchini a spring vegetable?

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.

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...

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.

Maybe French beans or artichoke hearts?

Maybe French beans or artichoke hearts?

Maybe French beans or artichoke hearts?

Maybe French beans or artichoke hearts?

Maybe French beans or artichoke hearts?

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

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

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.

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.