LINGUINE WITH SPRING VEGETABLES

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Linguine with Spring Vegetables image

Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 8

Coarse salt and ground pepper
3/4 pound linguine
1 pound asparagus (tough ends removed), cut into 1-inch lengths
1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced
4 ounces sugar snap peas (stem ends trimmed), halved
1/2 cup heavy cream
1 tablespoon butter, cut into pieces
2 tablespoons fresh tarragon leaves

Steps:

  • 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.

Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g

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