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Gallery Linguine with Spring Vegetables Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Ingredients Ingredient Checklist Coarse salt and ground pepper 3/4 pound linguine 1 pound asparagus (tough ends removed), cut into 1-inch lengths 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced 4 ounces sugar snap peas (stem ends trimmed), halved 1/2 cup heavy cream 1 tablespoon butter, cut into pieces 2 tablespoons fresh tarragon leaves

Gallery Linguine with Spring Vegetables

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Linguine with Spring Vegetables

Linguine with Spring Vegetables

Linguine with Spring Vegetables

Recipe Summary prep: 20 mins total: 20 mins Servings: 4

Recipe Summary

prep: 20 mins total: 20 mins

Servings: 4

prep: 20 mins

total: 20 mins

prep:

20 mins

total:

Servings: 4

4

Ingredients

Ingredients

  • Coarse salt and ground pepper 3/4 pound linguine 1 pound asparagus (tough ends removed), cut into 1-inch lengths 1 medium zucchini, halved lengthwise (quartered if large) and thinly sliced 4 ounces sugar snap peas (stem ends trimmed), halved 1/2 cup heavy cream 1 tablespoon butter, cut into pieces 2 tablespoons fresh tarragon leaves

Directions

In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.

In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.

Reviews (13)

 Add Rating & Review     12 Ratings   5 star values:        4    4 star values:        3    3 star values:        4    2 star values:        1    1 star values:        0

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Reviews (13)

Add Rating & Review     12 Ratings   5 star values:        4    4 star values:        3    3 star values:        4    2 star values:        1    1 star values:        0

Add Rating & Review

12 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0

12 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0

12 Ratings 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0

  • 5 star values: 4 4 star values: 3 3 star values: 4 2 star values: 1 1 star values: 0

    Martha Stewart Member     Rating: Unrated       04/05/2011   Since when is zucchini a spring vegetable?  

Martha Stewart Member     Rating: Unrated       05/18/2010   Just made this. Added mushrooms, garlic, and parm reggiano cheese. Used basil instead of tarragon. Took 15 minutes from start to finish. YUM! This is going to be a regular, with whatever veggies/herbs I happen to have on hand. And to the previous reviewer, you can't seriously believe that two tablespoons of cream per serving somehow makes this "unhealthy"?? Ridiculous. If every family in America made recipes like this for dinner every night, we would be a MUCH "healthier" country.  

Martha Stewart Member     Rating: Unrated       05/14/2010   I'm happy to see the low-fat alternative suggestions for this recipe. At least some cooks are advocating more healthy eating! MS should take a lesson...  

Martha Stewart Member     Rating: Unrated       04/25/2010   This is one of my family's favorite pasta dishes. Super easy and quick to make during the week. I use 1/2 and 1/2 instead of the cream, and top with parmesan cheese and pepper.  

Martha Stewart Member     Rating: Unrated       03/09/2009   Maybe French beans or artichoke hearts?  

Martha Stewart Member     Rating: Unrated       03/09/2009   I'm not a big fan of asparagus. What do you think would be a good replacement vegetable in this dish? Maybe broccoli?  

Martha Stewart Member     Rating: Unrated       03/06/2009   I'd saute a little garlic, minced or pressed, in a little olive oil, and add it with the vegetables.  

Martha Stewart Member     Rating: Unrated       03/06/2009   I too made this dish and it was wonderful but also made a few adjustments. I eliminated the cream and used 3 tablespoons or so of olive oil and topped it off with freshly grated parmesan cheese. I cooked the vegetables in the boiling water first. Removed them, kept them warm and then added them to the cooked pasta with the remaining ingredients.  

Martha Stewart Member     Rating: Unrated       02/25/2009   I made this for dinner last night and it was fantastic! I only made a few adjustments. I used 1/2 a pound of noodles since it was for 2 ppl, I only used 1/4 a cup of pasta water and I sprinkled some fresh parmasan cheese on top. I highly recommend this.

    Martha Stewart Member

    Rating: Unrated 04/05/2011

Since when is zucchini a spring vegetable?

Rating: Unrated

Rating: Unrated 05/18/2010

Just made this. Added mushrooms, garlic, and parm reggiano cheese. Used basil instead of tarragon. Took 15 minutes from start to finish. YUM! This is going to be a regular, with whatever veggies/herbs I happen to have on hand. And to the previous reviewer, you can’t seriously believe that two tablespoons of cream per serving somehow makes this “unhealthy”?? Ridiculous. If every family in America made recipes like this for dinner every night, we would be a MUCH “healthier” country.

Rating: Unrated 05/14/2010

I’m happy to see the low-fat alternative suggestions for this recipe. At least some cooks are advocating more healthy eating! MS should take a lesson…

Rating: Unrated 04/25/2010

This is one of my family’s favorite pasta dishes. Super easy and quick to make during the week. I use 1/2 and 1/2 instead of the cream, and top with parmesan cheese and pepper.

Rating: Unrated 03/09/2009

Maybe French beans or artichoke hearts?

I’m not a big fan of asparagus. What do you think would be a good replacement vegetable in this dish? Maybe broccoli?

Rating: Unrated 03/06/2009

I’d saute a little garlic, minced or pressed, in a little olive oil, and add it with the vegetables.

I too made this dish and it was wonderful but also made a few adjustments. I eliminated the cream and used 3 tablespoons or so of olive oil and topped it off with freshly grated parmesan cheese. I cooked the vegetables in the boiling water first. Removed them, kept them warm and then added them to the cooked pasta with the remaining ingredients.

Rating: Unrated 02/25/2009

I made this for dinner last night and it was fantastic! I only made a few adjustments. I used 1/2 a pound of noodles since it was for 2 ppl, I only used 1/4 a cup of pasta water and I sprinkled some fresh parmasan cheese on top. I highly recommend this.

All Reviews for Linguine with Spring Vegetables

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All Reviews for Linguine with Spring Vegetables

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Reviews: Most Helpful

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