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April 15, 2009

Linguine with Spring Vegetables

Filed under: Pasta, Vegetables — Tags: — bettylou79 @ 12:40 pm

I spotted this recipe and I knew I wanted to try it.  My mom had even shared some of her asparagus that she found on sale.  My husband is not a huge fan of it so this was a perfect vegetarian meal for me to cook for me.  I loved the combination of all the vegetables.  I ate this as leftovers for lunch for 2 days last week.  It reheats wonderfully.  I added some Parmesan cheese on top it was even better.   The only part of the recipe that took some time was cutting all the vegetables.   I suggest you try this if you are looking for a great vegetarian meal.



Linguine with Spring Vegetables

source: Everyday Food, Martha Stewart


Serves 4

  • 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


  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.


  1. Such a great spring pasta dish!

    Comment by Joelen — April 15, 2009 @ 2:24 pm

  2. This would be beautiful, too, with a red bell pepper added to the mix. Thanks for sharing.

    Comment by brannyboilsover — April 15, 2009 @ 6:41 pm

  3. Oh yum! That looks absolutely delicious!

    Comment by Katie — April 15, 2009 @ 7:54 pm

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