With Spring vegetables in season, this is a great dish for an easy dinner on a busy night. And with all of those great vegetables
4
Servings
11
Ingredients
0
Comments
Ingredients
- 16 ounces Linguine
- 3 ½ cups dice Asparagus
- 2 cups dice Zucchini
- 24 whole Sugar Snap Pea
- ½ cups Reserved Cooking Water
- ¾ cups Heavy Whipping Cream
- 2 tablespoons Butter
- 1 teaspoon Garlic Powder
- ½ cups Parmesan Cheese, Grated
- ⅛ teaspoons Salt
- ⅛ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pot of boiling salted water, cook pasta 4 minutes short of al dente.
- 7298701 Upgrade to a paid membership 13051 to unlock all instructions 60318
- 4257486 Upgrade to a paid membership 27330 to unlock all instructions 84383
- 6482594 Upgrade to a paid membership 32986 to unlock all instructions 95368
- 5240052 Upgrade to a paid membership 31146 to unlock all instructions 28112
- 9511024 Upgrade to a paid membership 62703 to unlock all instructions 11484
- 5582181 Upgrade to a paid membership 57975 to unlock all instructions 49878
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 2738892 Upgrade to a paid membership 50153 to unlock all instructions 72562
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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 indicated amount of pasta water, then 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 2.5 cups Amount Per Serving
- Calories
- 740
- Total Fat
- 29g
- Saturated Fat
- 16g
- Trans Fat
- 1g
- Cholesterol
- 80mg
- Sodium
- 419mg
- Total Carbohydrates
- 96g
- Fiber
- 4g
- Sugar
- 9g
- Protein
- 25g
- WW Freestyle
- 24