Spring Veggie Linguine - Rachael Ray Every Day

    Spring Veggie Linguine

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    Publish date:
    Spring Veggie Linguine
    • 4Servings

    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

    Preparation

    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.