Green Goddess Fettuccine
A simple and satisfying pasta dish with a creamy spinach sauce, bright asparagus, and sweet peas, perfect for weeknight meals or entertaining.
Ingredients
For the Base
- 12 oz fettuccine
- Salt (for boiling water)
For the Sauce
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1/2 cup Parmesan cheese, grated (or nutritional yeast for vegan option)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
- 1 tbsp lemon juice
For the Vegetables
- 1 cup green peas (fresh or frozen)
- 1 bunch green asparagus, trimmed and cut into 2-inch pieces
To Serve
- 2 tbsp fresh basil, chopped
- 2 tbsp pine nuts or slivered almonds, toasted
- Extra Parmesan or lemon zest (optional)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining. Set pasta aside.
Sauté the Garlic and Spinach
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in chopped fresh spinach and cook until wilted, about 2–3 minutes.
Blend the Creamy Spinach Sauce
- Transfer the sautéed spinach and garlic mixture to a blender. Add heavy cream, grated Parmesan, salt, black pepper, pinch of nutmeg, and lemon juice. Blend until smooth and creamy. Return the sauce to the skillet and warm over low heat.
Cook the Vegetables
- In a separate pan, bring water to a boil and blanch asparagus pieces for 2 minutes. Add green peas and cook for an additional minute. Drain and transfer the vegetables to the skillet with the sauce.
Combine and Serve
- Add the cooked fettuccine to the skillet with the sauce and vegetables. Toss gently to coat evenly. Garnish with chopped fresh basil, toasted pine nuts or slivered almonds, and extra Parmesan or lemon zest if desired. Serve immediately.
Notes
Feel free to swap dairy ingredients for vegan options and adjust seasoning according to taste. Serve with a light green salad or crusty bread.