Creamy Pasta with Asparagus and Peas Recipe

Name: Creamy Pasta with Asparagus and Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces farfalle, tricolor rotini, or gemelli; 2 tablespoons extra virgin olive oil; 2 to 3 garlic cloves, minced; 10 to 12 ounces slender asparagus; 1 cup frozen green peas; 1 medium yellow summer squash, quartered lengthwise and thinly sliced; 1/3 cup oil-packed sliced sun-dried tomatoes; 1/4 cup minced fresh parsley; 1/2 cup Silk creamer; 2 tablespoons lemon juice, or more to taste; Salt and freshly ground pepper to taste

Servings: persons

12 ounces farfalle, tricolor rotini, or gemelli
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, minced
10 to 12 ounces slender asparagus
1 cup frozen green peas
1 medium yellow summer squash, quartered lengthwise and thinly sliced
1/3 cup oil-packed sliced sun-dried tomatoes
1/4 cup minced fresh parsley
1/2 cup Silk creamer
2 tablespoons lemon juice, or more to taste
Salt and freshly ground pepper to taste

1
Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
2
Meanwhile, trim 1/2 inch from the bottoms of the asparagus spears.
3
Peel the bottom halves only if the stalks are thick; if tender and slim, this wont be necessary.
4
Cut the spears into approximately 1 1/2-inch lengths.
5
Heat the oil in a wide skillet.
6
Add the garlic and saute over low heat until golden.
7
Add 1/4 cup water along with the asparagus, peas, and squash.
8
Cover and cook for 5 minutes, or until the vegetables are just tender-crisp.
9
Add the sun-dried tomatoes, parsley, and creamer.
10
Cook, uncovered, over medium heat until the liquid in the skillet is reduced, about 5 minutes longer.
11
Combine the pasta and vegetables in a large serving bowl.
12
Toss gently but thoroughly.
13
Season with lemon juice, salt, and pepper.
14
Toss again, and serve at once.
15
A bean-based salad teams well with this delicate dish.
16
Try Black Beans with Tomatoes, Olives, Yellow Peppers, and Croutons (page 185) or Chickpea and Carrot Salad with Parsley and Olives (page 190).
17
Otherwise, any bountiful green salad with the addition of chickpeas, black beans, or pink beans will work well.
18
For a hearty pairing with a warm bean dish, see the menu for Dilled Red Beans with Pickled Beets (page 106).
19
Calories: 339
20
Total Fat: 10g
21
Protein: 11g
22
Carbohydrates: 55g
23
Fiber: 6g
24
Sodium: 105mg

353

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces farfalle, tricolor rotini, or gemelli, 2 tablespoons extra virgin olive oil, 2 to 3 garlic cloves, minced, 10 to 12 ounces slender asparagus, and more.

Yes, Creamy Pasta with Asparagus and Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Pasta with Asparagus and Peas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions