This super simple one pot meal takes no time to make and utilizes some delicious spring vegetables! It’s the perfect weeknight meal.
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 minutes
Yield:8 servings 1x
1 leek, (not the dark green ends) cut in half long ways, washed, and thinly sliced into half moons
1 pound box fettuccine
32 oz box stock, chicken or veggie works
1 cup water
1 tablespoon olive oil
1 bunch asparagus, fibrous ends removed, chopped into 1–2 inch pieces
1 cup frozen peas
1 cup whole milk
1 cup Parmesan cheese, grated
Add your sliced leeks, fettuccine, chicken stock, water, and olive oil to a large pot. Season with salt and pepper.
Bring to a boil. As it boils, you will be able to carefully bend/push the noodles down into the pot so the dry ends are no longer sticking out of the stock.
Gently boil the pasta for 15 minutes, stirring often so the pasta doesn’t stick to the bottom of the pot.
When there are three minutes remaining, stir in your asparagus.
When there is 1 minute remaining, stir in your peas.
Remove from the heat when the fifteen minutes are up and add in your milk and parmesan cheese. Stir thoroughly until the cheese is melted and everything is well combined. Add extra milk if it looks too dry. Season to taste with salt and pepper.
If you reheat any leftovers the next day, you will need to add more milk to re-saturate the pasta a bit.