Simple Sundays | Fettucine with Creamy Spinach Sauce, Asparagus and Peas

This easy recipe for Fettuccine with Creamy Spinach Sauce, Asparagus and Peas features fresh pasta (that cooks in half the time) and a creamy spinach sauce reminiscent of a healthier Alfredo. 

Disclosure: This post was originally part of a collaboration with DairyPure and SheKnows. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and making my blog a part of your day!

“It’s going by fast, buddy,” I confided in my son, as I cuddled him after reading our nightly chapter of Harry Potter (We’re on Book 7. Third reading.) I wasn’t talking about the books, but he would have understood, either way.

Each night, for years, we have read from the series, Harry, Ron and Hermione growing up, years flying by with each flip of the page. And I realize more and more that the same is so true for my own little witch and wizard.

We were laughing over old photos earlier that evening, and while I wistfully saw little toddler versions of my kids, remembering birthday parties and trips to the snow, my son noticed that I looked different, too. “You look like a kid, mommy!” Well, hardly. But yes. Younger.

It’s going by fast.

It makes me want to slow down dinners – that precious time together, all of us. I feel lucky that we can eat dinner together each night, but lately I have felt like the dinner pace has been speeding up, a race to the finish line, where dessert is meeting them on the podium.

There’s one good thing about pasta – it takes time to twirl.

Fettuccine with Creamy Spinach Sauce, Asparagus and Peas

In this recipe, I used fresh pasta (dried works too!) because it tastes so good and it cooks in about half the time. Then I added a bit of milk to a simple sauce blended with fresh spinach and asparagus stalks. It’s a healthier version of creamy Alfredo. Fettuccine with Creamy Spinach Sauce is sure to draw the family to the table with its kid-friendly noodles and the mama-friendly sauce that delivers a good helping of spinach, and the season’s tender asparagus and peas.

I recently shared this recipe for Fettuccine with Creamy Spinach Sauce, Asparagus and Peas on SheKnows.com (or find it below), and I hope you join me with forks at the ready to twirl.

More Spring Whimsy

Before we say farewell to spring, I thought you also might want to check out these flower-shaped Phyllo Yogurt Fruit Tarts. They’re a sweet way to enjoy the lovely berries in the market! Find this and more spring-themed treats and snackson SheKnows.com.

Disclosure: This post was originally part of a collaboration with DairyPure and SheKnows. Sponsored posts such as these help behind the scenes at Kitchen Confidante. Thank you so much for supporting brands that matter to me and making my blog a part of your day!

More Easy Pasta Recipes

Swiss Chard with Orzo, Cannellini Beans and Pancetta
Instant Pot Short Rib Ramen
Vegetarian Pasta Puttanesca
Soba Noodles and Chicken with Spicy Peanut Sauce
Skillet Eggplant Lasagna

Fettuccine with Creamy Spinach Sauce, Asparagus and Peas

This recipe for Fettuccine with Creamy Spinach Sauce, Asparagus and Peas features fresh pasta, creamy Alfredo, and plenty of veggies.

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Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Calories 579kcal

Author Liren Baker

Ingredients

• ▢ 2 cups fresh spinach
• ▢ 12 ounces asparagus 1 small bundle, cut into 1-inch pieces, tips reserved
• ▢ 1 cup fresh peas
• ▢ 1/4 cup extra virgin olive oil
• ▢ 2 cloves garlic
• ▢ 1 cup grated Parmesan cheese plus more for serving
• ▢ 9 ounces fettuccine fresh, ideally
• ▢ 1 cup 2% milk
• ▢ 1 tablespoon unsalted butter
• ▢ 2 cups reserved pasta water
• ▢ Kosher salt
• ▢ Freshly ground black pepper

COOK MODEPrevent your screen from going dark

Instructions

• Bring a large pot of water to a boil. A pot with a steamer insert makes this easy, but if you don’t have one, a sieve works, too. Season the boiling water generously with salt, then drop in the spinach and sliced asparagus stalks (reserve the tips for later). Cook for about 1 minute, just to blanch the asparagus stalks. Retrieve the asparagus and spinach, drain and put into a blender or food processor.
• In the same pot of water, cook the asparagus tips and peas for about 1 minute, remove with a slotted spoon and set aside.
• Meanwhile, add the olive oil, garlic and Parmesan cheese to the blender with the asparagus stalks and spinach. Blend until smooth.
• Bring the pot of water back to a boil again, then cook the fettuccine until al dente. If you are using fresh pasta, this should take about 2-3 minutes. Reserve 1 cup of pasta water, then drain the pasta, rinse under cool water and return to the empty pot.
• Stir in the spinach mixture, butter and milk into the pasta, adding the pasta water about 1/4 cup at a time. You may or may not use all the pasta water, depending on the thickness of the sauce.
• Add the reserved peas and asparagus tips. Cook over low heat, until the sauce comes together and is creamy. Season to taste with salt and pepper. Serve immediately with more grated Parmesan cheese.

Nutrition

Calories: 579kcal | Carbohydrates: 59g | Protein: 25g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 88mg | Sodium: 446mg | Potassium: 613mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2730IU | Vitamin C: 24mg | Calcium: 421mg | Iron: 4mg

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