Linguini with Spring Vegetables

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coarse salt and ground pepper

  • 3/4 pound 3/4

    pound linguine

  • 1 pound 1

    pound asparagus (tough ends removed), cut into 1-inch lengths

  • 1 medium 1

    medium zucchini, halved lengthwise (quartered if large) and thinly sliced

  • 4 ounces 4

    ounces sugar snap peas (stem ends trimmed), halved

  • 1/2 cup 1/2

    cup heavy cream

  • 1 tablespoon 1

    tablespoon butter, cut into pieces

  • 2 tablespoons 2

    tablespoons fresh tarragon leaves

Directions

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. 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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