Lemon-Dill Fettuccine with Asparagus and Peas
Fresh, bright pasta tossed with tender asparagus, sweet peas, and a light lemon-dill sauce that comes together in under 25 minutes. This italian-inspired pasta (vegetarian, gluten free) ready in about 25 minutes pairs fettuccine, asparagus, peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz fettuccine
- 12 oz, trimmed and cut into 1-inch pieces asparagus
- 1 cup frozen peas
- 1, zested and juiced lemon
- 2 tbsp fresh, chopped dill
- 2 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 cup, finely grated Parmesan cheese
- 1/4 tsp salt
- 1/8 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add fettuccine and cook for 8 minutes until al dente, reserving 1 cup pasta water before draining.
- Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add asparagus and peas, cooking for 4-5 minutes until bright green and tender-crisp. Stir in minced garlic and cook for 30 seconds until fragrant.
- Step 3: Add drained fettuccine to the skillet with 1/4 cup reserved pasta water. Toss vigorously for 1 minute until sauce coats strands. Stir in lemon zest, lemon juice, fresh dill, Parmesan, salt, and black pepper, adding more pasta water if needed to create a creamy emulsion.
Frequently asked questions
How long does Lemon-Dill Fettuccine with Asparagus and Peas take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Fettuccine with Asparagus and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Lemon-Dill Fettuccine with Asparagus and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Fettuccine with Asparagus and Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Lemon-Dill Fettuccine with Asparagus and Peas vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The lemon and dill really brightened up the pasta! My kids loved the peas and asparagus too.
- ★★★★★
This recipe is a keeper! The combination of lemon, dill, and peas is divine.
- ★★★★★
A perfect weeknight meal that's light and fresh. The dill was a great touch.
