Creamy Pasta with Spring Veggies

Ingredients:

• 6 oz fresh fettuccine

• 1 tbsp olive oil or unsalted butter

• 2 cloves garlic, finely minced

• 2 green onions, thinly sliced (white and green parts separated)

• ½ cup frozen peas (no need to thaw)

• 2 cups baby spinach, loosely packed

• ½ cup heavy cream

• ⅓ cup freshly grated Parmesan cheese (plus more for serving)

• Zest of ½ a lemon

• 1 tsp lemon juice (or to taste)

• Salt and freshly ground black pepper, to taste

• Pinch of crushed red pepper flakes (optional, for warmth)

• Pinch of freshly grated nutmeg (optional, enhances the creaminess)

Instructions:

1. Cook the pasta:
   Bring a pot of salted water to a boil and cook the fresh fettuccine to al dente (usually 2–3 minutes). Reserve ½ cup of pasta water before draining.

2. Sauté the aromatics:
   In a large skillet, heat the olive oil or butter over medium heat. Add the garlic and the white parts of the green onions. Sauté until fragrant and softened, about 1 minute.

3. Add veggies:
   Stir in the peas and cook for another minute. Then add the spinach and cook just until wilted.

4. Make the sauce:
   Pour in the heavy cream and lower the heat. Stir in the lemon zest, a squeeze of lemon juice, and a pinch each of salt, pepper, red pepper flakes (if using), and nutmeg (if using). Let it warm through for 1–2 minutes.

5. Combine with pasta:
   Add the drained pasta to the skillet and toss gently to coat in the sauce. Sprinkle in the Parmesan and add a splash of reserved pasta water if needed to loosen the sauce.

6. Finish and serve:
   Taste and adjust seasoning. Serve warm, topped with the green parts of the scallions, extra Parmesan, and a final twist of black pepper.