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Linguini with Spring Vegetables


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Rate this recipe 4.5/5 (13 Votes)


  • 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



Step 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.

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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