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🍝 Spaghetti with Creamy Spring Vegetable Sauce

531 kcal · 30 min · 4 servings

Ingredients

• 1 bunch asparagus
• 100 g snow peas
• 125 g peas (frozen)
• 1 small onion
• 1 clove garlic
• 400 g spaghetti (or linguine)
• salt
• 2 tbsp olive oil
• pepper (from the mill)
• 75 ml vegetable broth
• 75 ml whipping cream
• 1 tbsp finely grated parmesan
• 1 tbsp lime juice

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the tough, woody ends from the bottom of the asparagus.
3. 3. Cut the asparagus into pieces about 4 to 5 centimeters long.
4. 4. Wash the snow peas.
5. 5. Snap off the ends of the snow peas.
6. 6. Halve the snow peas.
7. 7. Let the peas thaw.
8. 8. Peel the onion.
9. 9. Peel the garlic clove.
10. 10. Finely chop the onion.
11. 11. Finely chop the garlic.
12. 12. Cook the spaghetti in plenty of salted water until al dente (firm to the bite).
13. 13. Heat oil in a large pan.
14. 14. Sauté the chopped onions and garlic in the oil until they become translucent.
15. 15. Add the asparagus pieces to the pan.
16. 16. Cook the asparagus for 2 to 3 minutes while stirring constantly.
17. 17. Add the peas and the halved snow peas to the pan.
18. 18. Cook the vegetables briefly together.
19. 19. Season the mixture with salt and pepper.
20. 20. Deglaze the vegetables with broth.
21. 21. Stir in the cream.
22. 22. Stir in the Parmesan until it has melted.
23. 23. Taste the sauce and adjust with lime juice.
24. 24. Drain the cooked pasta.
25. 25. Let the pasta drain for a short moment.
26. 26. Mix the pasta with the sauce.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 531
• Protein: 20 g · Fett/Fat: 13 g · Carbs: 81 g