Fettuccine with Fresh Vegetables
Elevate your pasta night with this vibrant and satisfying Fettuccine with Fresh Vegetables recipe, a perfect blend of hearty fettuccine and garden-fresh produce. Featuring tender zucchini, yellow squash, sweet cherry tomatoes, and vibrant red bell peppers, this dish is a colorful celebration of seasonal vegetables. Sautéed in fragrant olive oil with garlic and finished with a handful of baby spinach, this light yet flavorful pasta comes together in just 35 minutes. The addition of fresh basil and optional Parmesan cheese takes the flavor profile to the next level, while a touch of red pepper flakes adds an optional kick of heat. Perfect for a quick weeknight dinner or an elegant vegetarian main course, this recipe is as versatile as it is delicious. Serve it hot and enjoy a wholesome, veggie-packed meal that’s easy to prepare and sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 medium zucchini (sliced into thin rounds)
- 1 medium yellow squash (sliced into thin rounds)
- 1.5 cups cherry tomatoes (halved)
- 1 medium red bell pepper (thinly sliced)
- 3 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
- 0.5 cups grated Parmesan cheese (optional)
- 0.25 cups fresh basil leaves (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Add the sliced zucchini, yellow squash, and red bell pepper to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are just tender.
Add the cherry tomatoes and cook for another 2-3 minutes until they begin to soften and release their juices.
Stir in the baby spinach and cook for 1-2 minutes, just until wilted.
Season the vegetables with salt, black pepper, and optional red pepper flakes. Toss gently to combine.
Reduce the heat to low and add the cooked fettuccine to the skillet with the vegetables. Toss everything together, adding a little reserved pasta water as needed to create a light sauce that coats the pasta.
Taste and adjust seasoning, adding more salt or pepper if necessary.
Serve the fettuccine hot, garnished with grated Parmesan cheese and fresh basil if desired.
Nutrition Facts
Calories |
2291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 4281 mg | 186% | |
| Total Carbohydrate | 292.4 g | 106% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 33.0 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1543 mg | 119% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2091 mg | 44% | |
*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.
