This is an easy meal that leaves you with only one pot to wash and takes only about 20 minutes to cook from start to finish. It was our go-to meal on busy nights at the end of the school year when spring veggies were fresh.
The original recipe was given to me at my bridal shower as part of a game. It called for Asparagus. I had actually never eaten asparagus before. I didn’t even know what it looked like! Because of this recipe, I it became one of my favorite vegetables. It’s one of the first vegetables ready to harvest every year.
Ingredients
- 1 lb thick pasta noodles (use fettuccini or shells so the sauce has something to stick to)
- 1 lb spring veggies (we use asparagus, peas, and broccoli)
- 1/2 stick butter
- 1/4 c Parmesan cheese
- 1/2 c heavy cream
- 1/8 t nutmeg
- 1 t white pepper
- 1 t salt and 1/2 t cracked pepper
- 2 T cajun seasoning (optional if you like it spicy)
Steps
- Boil enough water to cover a box of noodles.
- Once the water is boiling, add the noodles and cook according to box instructions.
- When there is about 5-minutes left of cooking the noodles, snap asparagus into the pot (along with noodles) or add peas and broccoli.
- Veggies and noodles should be tender at roughly the same time. Once tender enough to cook, drain water.
- Using the same pot full of noodles add all remaining ingredients. Turn off burner and cook until butter and cheese are fully melted into a sauce.
- Serve with a simple salad.
Notes
This is such a simple recipe, there really isn’t much of a need for additional notes. I keep pesto around during the summer as I harvest basil. I freeze a lot of it for the winter as well. When I have some thawed, I add it to this recipe instead of the cajun seasoning.
This is recipe is as healthy as the noodles you use. We use whole wheat or einkorn noodles from Jovial. (PS-As an Amazon affiliate, I profit if you purchase items from these links).
