Fettuccine Jardiniere
Elevate your pasta night with Fettuccine Jardiniere, a vibrant and creamy medley of sautéed vegetables and al dente fettuccine coated in a luscious Parmesan-infused sauce. This colorful dish brings together crisp red bell peppers, tender zucchini, sweet cherry tomatoes, and julienned carrots, all delicately flavored with garlic, fresh basil, and parsley. Perfect for any occasion, this recipe is ready in just 35 minutes, making it ideal for busy weeknights or elegant dinners alike. Serve this irresistible pasta creation with an extra sprinkle of Parmesan and a dash of crushed red pepper flakes for a satisfying, restaurant-quality meal at home that’s sure to impress.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 3 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 medium onion, finely chopped
- 1 red bell pepper, julienned
- 1 medium zucchini, sliced into half-moons
- 1 large carrot, julienned
- 1.5 cups cherry tomatoes, halved
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh basil leaves, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.
Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.
Reduce the heat to low and pour in the heavy cream, stirring well to combine with the vegetables.
Add the grated Parmesan cheese, fresh basil, parsley, salt, and black pepper. Stir until the cheese has melted and the sauce has thickened slightly.
If the sauce is too thick, add small amounts of the reserved pasta water until the desired consistency is achieved.
Toss the cooked fettuccine with the sauce and vegetables until evenly coated.
Serve immediately, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes, if desired.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.9 g | 206% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 146.3 g | 53% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 26.0 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 635 mg | 49% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2102 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
