recipes / Dinner / Parmesan Linguine with Asparagus, Zucchini and Snap Peas

Parmesan Linguine with Asparagus, Zucchini and Snap Peas

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 Meet The Cook Tricia's Whole30 Journey Tricia Print
Parmesan Linguine with Asparagus, Zucchini and Snap Peas

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

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente.
  2. Add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.
  3. Reserve indicated amount of pasta water, then drain pasta mixture, and set aside.
  4. In the same pot, bring cream and butter to a simmer.
  5. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).
  6. Add in garlic powder and Parmesan cheese and stir. Season with salt and pepper.

Freezing Directions

Why would I want to freeze this?

  1. In a large pot of boiling salted water, cook pasta 4 minutes short of al dente.
  2. Add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes.
  3. Reserve indicated amount of pasta water, then drain pasta mixture, and set aside.
  4. In the same pot, bring cream and butter to a simmer.
  5. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands).
  6. Add in garlic powder and Parmesan cheese and stir. Season with salt and pepper.
  7. Divide into gallon freezer bags, label & freeze.

Serving Day Directions

  1. Reheat slowly on stove top for 8-10 minutes, until warmed through.

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