Pasta with Spring Vegetables and Cream Sauce

5
Average: 5 (3 votes)
(3 votes)
Pasta with Spring Vegetables and Cream Sauce
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 bunch green Asparagus
100 grams Snow peas
125 grams Peas (frozen)
1 small onion
1 garlic
400 grams Spaghetti (or linguine)
salt
2 tablespoons olive oil
freshly ground peppers
75 milliliters Vegetable broth
75 milliliters Whipped cream
1 tablespoon finely grated Parmesan
1 tablespoon Lime juice
How healthy are the main ingredients?
Snow peaWhipped creamolive oilParmesanoniongarlic

Preparation steps

1.

Rinse asparagus, peel lower thirds and cut stalks into 4-5 cm (approximately 1 1/2 to 2-inch) long pieces. Rinse snow peas, snip off ends and cut in half. Thaw peas. Peel and finely chop onion and garlic.

2.

Cook spaghetti in plenty of salted boiling water until al dente. Meanwhile, cook onions and garlic in oil until translucent. Add asparagus and cook, stirring, 2-3 minutes. Add snow peas and thawed peas and cook briefly. Season with salt and pepper. Add broth and cream and stir in Parmesan. Season sauce to taste with lime juice. Drain pasta, rinse briefly and let drain again. Toss pasta with the sauce and serve immediately.