Fettuccine Primavera
Fettuccine Primavera is a vibrant and creamy pasta dish that celebrates the brilliance of fresh, seasonal vegetables. This recipe features tender fettuccine tossed in a luscious garlic-Parmesan cream sauce, paired with a colorful medley of zucchini, yellow squash, broccoli, carrots, red bell peppers, and sweet peas. The vegetables are sautéed to crisp-tender perfection, blending seamlessly with the rich, silky sauce infused with Italian seasoning. Quick and easy to prepare in under 35 minutes, this dish is perfect for weeknights yet elegant enough for entertaining. Garnished with fresh parsley and extra Parmesan, this irresistible Fettuccine Primavera brings a burst of flavor and wholesome goodness to your table. A must-try for pasta lovers seeking a delicious and satisfying vegetarian meal!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves (minced)
- 1 medium zucchini (sliced into thin half-moons)
- 1 medium yellow squash (sliced into thin half-moons)
- 1 large carrot (peeled and julienned)
- 2 cups broccoli florets
- 1 medium red bell pepper (thinly sliced)
- 1 cup sweet peas (fresh or frozen)
- 1 cup heavy cream
- 3 ounces grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the minced garlic and sauté for about 1 minute until fragrant.
Add the zucchini, yellow squash, carrot, broccoli florets, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender yet crisp. Add the sweet peas in the last 2 minutes of cooking.
Reduce the heat to low and pour in the heavy cream. Stir gently to coat the vegetables, then add the grated Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and creamy.
Sprinkle in the Italian seasoning, salt, and black pepper. Mix well to combine.
Add the cooked fettuccine to the skillet and toss with the sauce and vegetables. If needed, add a few tablespoons of the reserved pasta water to loosen the sauce and ensure everything is well coated.
Taste and adjust seasoning as needed.
Transfer the Fettuccine Primavera to serving plates or a large serving dish. Garnish with fresh parsley and an extra sprinkle of Parmesan cheese, if desired.
Serve immediately and enjoy your colorful and delicious pasta dish!
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 82.7 g | 414% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 4176 mg | 182% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 44.1 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1211 mg | 93% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2148 mg | 46% | |
*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.
