Spring Pasta Primavera

Text Size

Yields 6 servings (1 cup)

1 lb. Fettuccine, dry
1 tsp. sea salt, fine
2 tbsp. olive oil, divided
1 tbsp. fresh garlic, minced
4 oz. asparagus spears
4 oz. sugar snap peas
2 oz. fresh green onions, bias-sliced
4 oz. fresh baby spinach
1 tsp. fresh basil, minced
1 tsp. fresh parsley, chopped
1 tsp. fresh tarragon, chopped
1 tsp. Parmesan cheese, grated
1/2 c. plain yogurt
1 dash sea salt

Bring water to a boil, adding salt and 1 tablespoon of olive oil. Cook pasta in boiling water until al dente, then drain and reserve.

Heat the remaining tablespoon of olive oil in large saucepan over medium heat. Add garlic, asparagus, sugar snap peas, green onions, and spinach and saute until tender.

Toss contents of the pan with the pasta, herbs, Parmesan and yogurt. Season with salt to taste.