Description
12 oz fettuccine pasta
1 cup fresh spinach
½ cup fresh basil leaves
¼ cup fresh parsley
2 tbsp chives, chopped
1 avocado, pitted and peeled
½ cup Greek yogurt
¼ cup olive oil
2 tbsp lemon juice
1 clove garlic, minced
½ tsp salt
¼ tsp black pepper
½ cup grated Parmesan cheese
1 cup asparagus, trimmed and cut into 1-inch pieces
½ cup peas, fresh or frozen
½ cup cherry tomatoes, halved
Directions:
Cook the fettuccine according to package instructions. Reserve ½ cup of pasta water before draining.
While the pasta cooks, prepare the Green Goddess sauce by blending spinach, basil, parsley, chives, avocado, Greek yogurt, olive oil, lemon juice, garlic,
salt, and black pepper until smooth. Add a little pasta water if needed to thin the sauce.
In a large skillet over medium heat, sauté the asparagus for 3-4 minutes until tender. Add the peas and cherry tomatoes, cooking for another 2 minutes.
Toss the drained pasta with the sautéed vegetables and Green Goddess sauce, adding reserved pasta water as needed to coat evenly.
Stir in grated Parmesan cheese and mix well.
Serve warm, garnished with extra herbs and Parmesan if desired.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 380 per serving Servings: 4 servings
