This is an easy peasy one-pot recipe that makes delicious use of the snap peas and zucchini from your garden.



Coarse salt and ground pepper

¾ Lb. of linguine

1 Lb. of asparagus, tough ends removed, cut into 1-inch lengths

1 medium zucchini, halved lengthwise, quartered if large, and thinly sliced

4 ounces of sugar snap peas, stems trimmed and halved

½ C. of heavy cream

1 Tbs. of butter, cut into pieces

2 Tbs. of fresh Tarragon leaves



In a large pot of boiling 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 ½ cup of the pasta water: drain pasta mixture, and set aside.

In the same pot, bring the 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.

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