Easy Pasta Primavera Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and creamy fettuccine with spring vegetables like asparagus, snap peas, and leeks. Tossed in a delicate cream sauce with lemon and fresh herbs. A fresh, elegant spring dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 10-12 ounces pasta- tagliatelle, fettuccine, pappardelle
- 2 tablespoons olive oil
- 1 leek, thinly sliced (or sub 2 shallots or one onion)
- 1 bunch asparagus, wooden ends removed, cut into 1-inch slices (about 2-3 cups)
- 1 1/2 cups snap peas, sliced
- 4 cloves garlic, minced
- 1 ½ cup peas, or sub edamame.
- salt, pepper and chili flakes to taste
- zest from one lemon
- ¼- ½ cup fresh Italian parsley, chopped
- Optional – 1-2 tablespoons mint, tarragon or basil
- ½ cup grated pecorino, more for sprinkling- or sub parmesan or vegan parmesan
- ½ cup heavy cream, more as needed, or sub plant-based cream, crème fraîche, or even a little yogurt.
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 444mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 485mg
- Calcium
- 214mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 444MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.