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.
