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Green Goddess Fettuccine with creamy spinach sauce, asparagus, and peas in a bowl

Green Goddess Fettuccine

A vibrant and mouthwatering dish featuring fettuccine coated in a creamy spinach sauce, complemented by fresh asparagus and sweet peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta
  • 12 oz fettuccine Use dried fettuccine for its flat shape, which holds sauce well.
  • Salt (for boiling water)
Creamy Spinach Sauce
  • 2 tbsp olive oil Used for sautéing the garlic and vegetables.
  • 3 cloves garlic (minced) Use fresh garlic for the best flavor.
  • 4 cups fresh spinach (chopped) Rinse and chop before using.
  • 1 cup heavy cream (or coconut milk for dairy-free) Avoid boiling the sauce; this can cause it to separate.
  • 1/2 cup Parmesan cheese (grated or nutritional yeast for vegan option)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • a pinch nutmeg (optional)
  • 1 tbsp lemon juice
Vegetables
  • 1 cup green peas (fresh or frozen) Frozen peas can be used for convenience.
  • 1 bunch green asparagus (trimmed and cut into 2-inch pieces) Choose thin stalks for tenderness.
  • 2 tbsp fresh basil (chopped) If basil is unavailable, parsley or mint can be used.
  • 2 tbsp pine nuts or slivered almonds (toasted) For garnish.

Method
 

Preparation
  1. Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook for about 8-10 minutes, stirring occasionally until al dente. Drain and set aside, saving a bit of the pasta water.
  2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
  3. Add the chopped asparagus to the skillet and cook for 3-4 minutes until it turns bright green and tender-crisp. Then, toss in the green peas and cook for another 2 minutes.
  4. Stir in the chopped spinach, cooking until wilted—about 2-3 minutes. Pour in the heavy cream (or coconut milk) and gently stir to combine. Add salt, pepper, nutmeg, and lemon juice, letting it simmer on low heat for 2-3 minutes.
  5. Add the drained fettuccine to the skillet, tossing to coat well in the creamy sauce. If needed, you can add a bit of reserved pasta water to loosen it up.
  6. Sprinkle the grated Parmesan cheese (or nutritional yeast) and chopped basil into the pasta, mixing until combined.
  7. Spoon the Green Goddess Fettuccine into bowls. Top with toasted pine nuts or slivered almonds and extra cheese or lemon zest if desired.

Notes

For enhanced flavor, add a sprinkle of red pepper flakes. You can customize the vegetables based on your preferences.