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You are here: Home / Pasta / Spring Vegetable Fettuccine with Mascarpone

Spring Vegetable Fettuccine with Mascarpone

April 18, 2017 By Spices in My DNA 4 Comments

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Spring Vegetable Fettuccine with Mascarpone
First thing’s first! If you’ve been here before, you know that the site got a makeover! I couldn’t be more excited about it. Thanks to the lovely Jenn, I now have a new logo, newly designed site, and an awesome recipe index to make it easier for you to find the recipes you’re looking for! It was much needed and overdue after 3+ years with the old site. I’m so so happy.

Spring Vegetable Fettuccine with Mascarpone
Now for this pasta. It starts with beautiful asparagus sautéed in a little garlic and olive oil. Can’t go wrong with fresh spring produce, in my opinion.
Spring Vegetable Fettuccine with Mascarpone
The best part of this dish might just have to be the sauce. It requires no cooking at all, and it’s made in the food processor! It’s just peas, mascarpone (which is an Italian cream cheese if you’ve never had it), garlic, lemon zest, basil, and parm! Could not be simpler or more flavorful.
Spring Vegetable Fettuccine with Mascarpone
The sauce is then tossed with the hot pasta, thus “cooking” it, and making for a very simple, full-of-veggie-goodness-pasta. My favorite kind of meal.

I made this for my family this weekend and it was scarfed down in no time.
Spring Vegetable Fettuccine with Mascarpone
The other thing I love about this is that it requires next to no ingredients, and it’s super customizable. I bet it would be fantastic with some sautéed shrimp, grilled chicken, salmon, or whatever your favorite protein is!
Spring Vegetable Fettuccine with Mascarpone
And this pasta is perfect for when you’re coming out of a holiday weekend where you may have eaten one or five too many baked goods, and had a few too many cocktails. You don’t want to resort to salad for 7 days straight, because you still need carbs, cause they are LIFE. But, it’s super packed with veggies, so it’s totally perfect. And it feels indulgent because of the “creamy” sauce. Thanks to our lovely friend marscapone, and puréed PEAS.
Spring Vegetable Fettuccine with Mascarpone
You get me, right?

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Spring Vegetable Fettuccine with Asparagus and Lemony Mascarpone Sauce

This springy fettuccine is super simple to make and only requires a few ingredients! The sauce is made with puréed peas, mascarpone, lemon, and garlic!
Course Main Course, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Author Molly | Spices in My DNA

Ingredients

  • 8 ounces fettuccine
  • 1 bunch asparagus, cut into 1'' pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced, and divided
  • 4 ounces mascarpone cheese, softened to room temperature
  • 1 1/2 cups frozen peas, thawed
  • 10 fresh basil leaves, plus extra for serving
  • 1/4 cup parmesan cheese, divided, plus extra for serving
  • zest of ½ a lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup reserved pasta cooking water (I just scoop it out with a coffee mug while the pasta is cooking)

Instructions

  1. Heat a large skillet to medium-high heat and add olive oil. Add half of the garlic and sauté for 30 seconds or until fragrant. Add the asparagus and cook for 2-3 minutes, stirring frequently. Set aside.

  2. Bring a large pot of water to a boil for the pasta and cook according to package directions.

  3. While the pasta is cooking, combine the remaining clove of garlic, mascarpone, peas, basil, half of the parmesan, salt, and pepper, and reserved pasta water in a food processor and blend until creamy.

  4. Toss hot pasta with the sauce and add the asparagus. Toss again until combined and top with remaining parmesan. Serve with extra parm and fresh basil!

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Filed Under: Main Course Recipes, Pasta Tagged With: 30 minute meal, asparagus, easy, easy meal, fettuccine, lemon, mascarpone, pasta, peas, spring

Previous Post: « Carrot Cake Loaf with Vanilla Bean Maple Ricotta
Next Post: Easy Baked Lobster Dip »

Reader Interactions

Comments

  1. Mickey Switalski

    April 18, 2017 at 2:11 pm

    Looks great. Congrats Molly. My colleague was impressed-and she has her own food blog. Check her out at coco’s Mediterranean cuisine

    Reply
    • Spices in My DNA

      April 18, 2017 at 5:13 pm

      Thanks so much!! I will definitely check her out!

      Reply
  2. Roma

    May 3, 2017 at 5:26 pm

    Molly making the deeelcious spring veg pasta FYI there is a typo in first instruction It says add garlic and sauce and I think it should be add garlic and sauté !

    Reply
    • Spices in My DNA

      May 3, 2017 at 9:09 pm

      Thank you SO much for letting me know! I just fixed it!!

      Reply

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Welcome! I'm so happy you're here. This is the space where I share healthy recipes with a sprinkle of indulgence mixed in! I’m wildly passionate about food, and I grew up in a family of foodies. I was surrounded by it from an early age and immediately fell in love. I love to share super flavorful, unique, and healthy recipes, as well as indulgent, comforting meals we all need from time to time!

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