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Parmesan Linguine with Asparagus, Zucchini and Snap Peas

When I saw this Linguine with Spring Vegetables recipe come across my email from Martha Stewart Living, I put it in my “to be cooked” folder right away. I loved the use of all of those green Spring vegetables; asparagus, zucchini and snap peas? Yum!

As I prepared the dish I found that it needed a few more additives for me to really enjoy the flavor. Otherwise it was just a little too bland. But make no mistake about it, it was delicious! My husband isn’t even a fan of asparagus and he gave it a great review. He even gave me permission to make it again. Added bonus!

Parmesan Linguine with Asparagus, Zucchini and Snap Peas


Tricia @ onceamonthmeals.com


  • 1 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
  • 1/5 cup heavy cream
  • 2 tablespoon butter, cut into pieces
  • 1 teaspoon garlic powder
  • 0.5 cups Parmesan cheese
  • salt, to taste
  • pepper, to taste


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). Add in garlic powder and Parmesan cheese and stir. Season with salt and pepper.

Freezing Directions:

Cook as directed above, making sure the pasta is just cooked until al dente. Place in a gallon freezer bag and freeze. To serve: Thaw. Reheat slowly in microwave, stove top or slow cooker.

Servings: 4-6

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