Ingredients

12 ounces dry fettuccine or pasta of choice

2 tablespoons extra-virgin olive oil

1 bunch asparagus, ends trimmed and cut into 1-inch pieces

1 cup snap peas or snow peas

1 small zucchini, thinly sliced

1 cup mushrooms, sliced

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup baby spinach

1 cup frozen peas

Salt and black pepper to taste

3 tablespoons unsalted butter

1 tablespoon all-purpose flour

½ cup heavy whipping cream

¾ cup milk (2% or whole)

½ cup grated Parmesan cheese

1 tablespoon lemon zest

3 tablespoons fresh basil, minced

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about ¾ cup of the starchy pasta water. Drain the pasta and set aside.

Step 2: While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the asparagus, snap peas, zucchini, and mushrooms. Sauté for 3-5 minutes until the vegetables are tender-crisp and starting to brown slightly at the edges.

Step 3: Add the garlic, cherry tomatoes, spinach, and frozen peas to the skillet. Cook for another 2-3 minutes until the spinach is wilted and the tomatoes are softened. Season with salt and pepper to taste. Transfer the vegetables to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown. Slowly drizzle in the heavy cream and milk, whisking constantly to prevent lumps. Continue whisking until the sauce is bubbly and thickened.

Step 5: Remove the sauce from the heat. Whisk in the grated Parmesan cheese, lemon zest, and fresh basil. Season with salt and pepper to taste. The sauce should be smooth and creamy.

Step 6: Add the cooked pasta and sautéed vegetables to the skillet with the sauce. Toss gently with tongs until everything is evenly coated. If the sauce seems too thick, add splashes of the reserved pasta water until it reaches your desired consistency.

Step 7: Taste and adjust seasoning as needed. Serve immediately, garnished with additional Parmesan and fresh basil.

Tips & Variations

Use any mix of your favorite spring vegetables like bell peppers or peas for variety.

For a lighter sauce, substitute half the heavy cream with more milk or a plant-based alternative.

Add grilled chicken or shrimp for extra protein.

Freshly grated Parmesan adds the best flavor, but pre-grated works in a pinch.

If you prefer a thinner sauce, save a little more pasta water to loosen it up at the end.

FAQs

Can I use other types of pasta?

Yes, this recipe works well with any pasta shape like penne, linguine, or bowtie. Just adjust cooking times according to package instructions.

Can I prepare the sauce in advance?

You can make the creamy Parmesan sauce ahead and refrigerate it separately for up to 2 days. Reheat gently before combining with pasta and vegetables.