Fettuccine Vegetable Toss
Elevate your pasta night with this vibrant and healthy Fettuccine Vegetable Toss! This quick and easy recipe combines tender fettuccine with an array of fresh, colorful vegetables, including bell peppers, zucchini, carrots, and cherry tomatoes, all sautéed to perfection. Baby spinach adds a touch of leafy goodness, while fragrant garlic and a sprinkle of Parmesan cheese lend bold, savory flavors to each bite. Ready in just 35 minutes, this wholesome dish is perfect for busy weeknights or light, satisfying meals. Customize the heat with optional red pepper flakes and enjoy a versatile vegetarian pasta dish that’s sure to impress. Perfect for family dinners or casual get-togethers, Fettuccine Vegetable Toss offers a delightful medley of textures and flavors that everyone will love!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 2 tbsp Olive oil
- 3 cloves Garlic, minced
- 1 Red bell pepper, thinly sliced
- 2 Zucchini, julienned
- 1 Carrot, julienned
- 1.5 cups Cherry tomatoes, halved
- 3 cups Baby spinach
- 1 cup Parmesan cheese, grated
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet or sauté pan, heat the olive oil over medium heat.
Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
Add the red bell pepper, zucchini, and carrot to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Stir in the cherry tomatoes and cook for another 2 minutes until they begin to soften.
Add the baby spinach to the skillet and sauté for 1-2 minutes, just until wilted.
Lower the heat to medium-low and add the cooked fettuccine to the skillet. Toss everything together, adding a splash of the reserved pasta water to loosen the sauce if needed.
Sprinkle in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Toss again to evenly coat the pasta and vegetables with the cheese.
Taste and adjust seasonings as necessary. Serve warm, garnished with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.9 g | 72% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1124 mg | 86% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1982 mg | 42% | |
*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.
