Parmesan Linguine with Snap Peas

Let's Cook

Ingredients

4 servings
  • 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

Directions

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.

Freezing Directions

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. Divide into gallon freezer bags, label & freeze.

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

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

Meet The Cook

The original Once a Month Mom, Tricia is an avid freezer cook who loves having food in the freezer for easy meals. She is blessed with two children and is able to enjoy the moments with them by doing the "chores" once a month.

Published:

OAMM Cook Tricia

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