Spring Veggie Linguine

Spring Veggie Linguine

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Makes: 4 servings

Ingredients
  • 1/2 pound linguine
  • 1/2 pound asparagus, chopped
  • 2 zucchini, cut into matchsticks
  • 2 tablespoons butter
  • 3/4 cup grated parmesan
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons lemon juice
Directions
  1. Cook and drain pasta; reserve 1/2 cup water. In skillet, cook asparagus and zucchini in butter over medium, 3 minutes. Add pasta, cheese, peas, cream, reserved cooking water and lemon juice; toss to combine.
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