Description
A creamy, veggie-packed dish with angel hair or spaghetti. Quick, fresh, and full of flavor—ready in 30 minutes.
Ingredients
1 heaping cup broccoli florets
4 asparagus spears, trimmed and cut into 1-inch segments
1/2 cup snow peas
1/2 pound angel hair pasta or spaghetti
4 tablespoons unsalted butter
3 garlic cloves, minced
1 small zucchini, diced
3 Roma or paste tomatoes, seeded and diced
1/4 cup chicken or vegetable stock
1/2 cup heavy cream
1/2 cup peas (fresh or frozen)
1/2 cup grated Parmesan cheese
12 basil leaves, chopped
Kosher salt, to taste
Black pepper, to taste
Instructions
1. Blanch broccoli for 1 min, add asparagus for 1 min, then snow peas for 30 sec. Shock in ice water and drain.
2. Melt butter in skillet. Sauté garlic and zucchini for 1 min. Add tomatoes, cook 2 min.
3. Pour in stock, bring to boil. Stir in cream, peas, and blanched veggies. Simmer gently.
4. Add Parmesan, stir until thick but smooth. Add broth/cream if needed.
5. Cook pasta: 1–2 min for angel hair or 8–12 min for spaghetti.
6. Toss pasta into sauce. Add basil, salt, and pepper. Serve immediately.
Notes
Cook angel hair right before serving to prevent clumping.
Adjust sauce with water or cream if it thickens.
Pairs beautifully with a dry white wine.
Nutrition
- Serving Size: 1 plate
- Calories: 411
- Sugar: 7g
- Sodium: 429mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 75mg