Quick Spring Vegetable Linguini

April 16, 2:39 PMHartford Cooking ExaminerDonna Breault

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Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.

What You Need:
Coarse salt to taste
Ground black pepper to taste
3/4 pounds of linguine
1 pound 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 (stem ends trimmed), halved
1/2 cup of heavy cream
1 tablespoon of butter, cut into pieces
2 tablespoons of fresh tarragon leaves

What to Do:
STEP 1) In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add the asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.

 
STEP 2) In the same pot, bring the cream and butter to a simmer. Toss in the pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season the pasta with salt and pepper, and top with tarragon.

 
STEP 3) Enjoy!