Garden Fresh Fettuccine
Savor the flavors of the season with this vibrant Garden Fresh Fettuccine! This quick and colorful pasta dish combines tender fettuccine with a medley of garden-fresh vegetables, including sweet cherry tomatoes, crisp zucchini, and red bell pepper. Baby spinach and fragrant basil add a burst of freshness, while a sprinkle of grated Parmesan brings a savory depth to every bite. Lightly sautéed in olive oil and garlic, the vegetables create a simple yet flavorful sauce that clings perfectly to the pasta, with a touch of reserved pasta water enhancing its silky texture. Ready in just 35 minutes, this vegetarian recipe is perfect for busy weeknights or relaxed dinners al fresco. Serve it hot, topped with extra cheese and basil for an irresistible finish!
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 3 cups baby spinach
- 0.25 cup fresh basil leaves, chopped
- 0.5 cup parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
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 and then drain the pasta.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
Stir in the cherry tomatoes, zucchini, and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.
Add the baby spinach and cook for another 2-3 minutes until wilted.
Season the vegetables with salt, black pepper, and red pepper flakes, if using.
Add the drained fettuccine to the skillet and toss to combine with the vegetables.
Gradually stir in some of the reserved pasta water, a few tablespoons at a time, to create a light sauce that coats the pasta.
Sprinkle the chopped basil and grated parmesan cheese over the pasta and gently toss to combine.
Serve immediately, garnished with additional parmesan and fresh basil if desired.
Nutrition Facts
Calories |
1936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3147 mg | 137% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 29.9 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 681 mg | 52% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1706 mg | 36% | |
*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.
