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Spring Veggie Linguine


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Rate this recipe 4.5/5 (11 Votes)


  • 1/2 pound linguine
  • 1/2 pound asparagus, chopped
  • 2 zucchini, cut into matchsticks
  • 2 tablespoons butter
  • 3/4 cup grated parmesan
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons lemon juice


Adapted from


Step 1

Cook and drain pasta; reserve 1/2 cup water. In skillet, cook asparagus and zucchini in butter over medium, 3 minutes. Add pasta, cheese, peas, cream, reserved cooking water and lemon juice; toss to combine.


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