Main Dishesbluejeanchef
Creamy Spaghettini with Leek, Peas, and Asparagus
This lightly creamy vegetable pasta combines leeks, peas and asparagus with cream and flavorful herbs for a delicious spring meal.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- skillet
- pan
- bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil and cook the pasta al dente, as directed on the package.
2
While the pasta is cooking, pre-heat a large skillet over medium heat. Add the butter and gently cook leek for about 4 to ⏱️ 5 minutes, until soft but not brown. Season with salt, pepper and the dried tarragon.
sliced leek (sliced ¼-inch thick (about 1 -2 leeks))2 cups
3
Stir in the peas (if you are using fresh peas; if you are using frozen peas, you can add them to the pasta water just before draining) and asparagus and cook for another 3 to ⏱️ 4 minutes.
4
Add the heavy cream to the pan, bring to a simmer and then turn off the heat.
heavy cream1 cup
5
Reserve 1 cup of pasta water and then drain the cooked pasta. Add the pasta to the skillet with the vegetables. Add the parsley, lemon juice and zest and loosen the pasta if desired with some of the reserved pasta water. Season to taste with salt and freshly ground black pepper.
Salt and freshly ground black pepper
6
Serve in pasta bowls. Sprinkle with more fresh parsley, more lemon zest and Parmesan cheese on top.
chopped fresh parsley2 tablespoonsGrated Parmesan cheese (for serving)
Nutrition Facts
calories
654 kcal
fat Content
32 g
serving Size
1 of 4 servings
fiber Content
6 g
sugar Content
8 g
sodium Content
35 mg
protein Content
16 g
trans Fat Content
0.3 g
cholesterol Content
90 mg
carbohydrate Content
78 g
saturated Fat Content
19 g
unsaturated Fat Content
10 g
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