Fresh Linguine Primavera with Spring Vegetables & Butter Lettuce Salad

Fresh Linguine Primavera

with Spring Vegetables & Butter Lettuce Salad

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

The dish “pasta primavera” is a delicious mixture of pasta and fresh vegetables. In Italian, the word “primavera” actually means “spring.” The meal was conceived of as a celebration of seasonality—using pasta as a way to let the springtime’s best produce shine. That’s just what we’re doing here, pairing fresh linguine with spring vegetables like asparagus and English peas, and finishing them together in a light Parmesan cream sauce.

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  • Nutrition
    PER SERVING
  • Calories
    615 Cals (est.)
fresh
ingredients
Fresh Linguine Primavera with Spring Vegetables & Butter Lettuce Salad
Title
  • 12 oz Fresh Linguine Pasta
  • 6 oz Cremini Mushrooms
  • 2 cloves Garlic
  • 1 head Butter Lettuce
  • 1 bunch Asparagus
  • 1 Lemon
  • 1 Zucchini
  • ½ lb Broccoli
  • ½ lb English Peas
  • 1 large bunch Mint
  • 2 Tbsps Butter
  • ½ cup Grated Parmesan Cheese
  • ¼ cup Heavy Cream
time-saving
tips & techniques
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the mushrooms. Medium dice the zucchini. Cut off and discard the broccoli stem; cut the head into small florets. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces. Shell the peas. Peel and mince the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

Start the vegetables:
2 Start the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the zucchini has softened.

Add the broccoli, asparagus & peas:
3 Add the broccoli, asparagus & peas:

Add the broccoli, asparagus and peas to the pan of mushrooms and zucchini; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the garlic and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until fragrant. Remove from heat.

Cook the pasta:
4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, thoroughly drain the cooked pasta.

Finish the pasta:
5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, butter, heavy cream, ⅔ of the Parmesan cheese and 1 cup of the pasta cooking water. Cook on medium, stirring frequently to coat the pasta in the sauce, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

Make the salad & serve your dish:
6 Make the salad & serve your dish:

In a small bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and mint; season with salt and pepper. Add enough of the Parmesan-lemon juice dressing to coat the salad (you may have extra dressing); season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!

Tips from Home Chefs

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Fresh Linguine Primavera

Prepare the ingredients:
How To: Quarter and Deseed a Lemon
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Quarter the mushrooms. Medium dice the zucchini. Cut off and discard the broccoli stem; cut the head into small florets. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces. Shell the peas. Peel and mince the garlic. Cut off and discard the root end of the lettuce; separate the leaves. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems.

2 Start the vegetables:

In a large, high-sided pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 4 to 6 minutes, or until browned. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the zucchini has softened.

Start the vegetables:
Add the broccoli, asparagus & peas:
3 Add the broccoli, asparagus & peas:

Add the broccoli, asparagus and peas to the pan of mushrooms and zucchini; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.) Cook, stirring occasionally, 3 to 5 minutes, or until slightly softened. Add the garlic and ¼ cup of water; cook, stirring occasionally, 2 to 4 minutes, or until fragrant. Remove from heat.

4 Cook the pasta:

Add the pasta to the pot of boiling water. Cook 2 to 4 minutes, or until al dente (still slightly firm to the bite). Reserving 1¼ cups of the pasta cooking water, thoroughly drain the cooked pasta.

Cook the pasta:
Finish the pasta:
5 Finish the pasta:

To the pan of vegetables, add the cooked pasta, butter, heavy cream, ⅔ of the Parmesan cheese and 1 cup of the pasta cooking water. Cook on medium, stirring frequently to coat the pasta in the sauce, 2 to 3 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Transfer to a serving dish.

6 Make the salad & serve your dish:

In a small bowl, combine the remaining Parmesan cheese and the juice of all 4 lemon wedges; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined. In a large bowl, combine the lettuce and mint; season with salt and pepper. Add enough of the Parmesan-lemon juice dressing to coat the salad (you may have extra dressing); season with salt and pepper to taste. Transfer to a serving dish. Serve the finished pasta with the salad on the side. Enjoy!

Make the salad & serve your dish:
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