Garden Primavera Fettuccine
Bursting with vibrant vegetables and rich, creamy flavor, this Garden Primavera Fettuccine is a delicious celebration of fresh, seasonal produce and classic Italian indulgence. Tender fettuccine is tossed in a luscious Parmesan cream sauce, enveloping a medley of zucchini, yellow squash, asparagus, cherry tomatoes, and sweet green peas for a dish as colorful as it is satisfying. Infused with fragrant garlic, fresh basil, and a refreshing hint of lemon zest and juice, this recipe strikes the perfect balance between brightness and comfort. Ready in just 35 minutes, it’s an ideal choice for a quick, crowd-pleasing dinner or an elegant vegetarian main course. Serve it with a sprinkle of Parmesan and a sprig of basil for the perfect finishing touch to this creamy primavera pasta masterpiece!
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 cup cherry tomatoes, halved
- 0.75 cup frozen green peas
- 1 cup heavy cream
- 0.5 cup freshly grated Parmesan cheese
- 0.25 cup fresh basil leaves, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds, or until fragrant.
Add the zucchini, yellow squash, and asparagus to the skillet. Cook for 4-5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Stir in the cherry tomatoes and peas, cooking for another 2-3 minutes until the peas are heated through and the tomatoes begin to soften.
Lower the heat to medium-low and pour in the heavy cream. Stir to combine and let it heat through for 1-2 minutes.
Add the Parmesan cheese, basil, salt, black pepper, and crushed red pepper flakes (if using). Stir until the cheese melts and the sauce is smooth.
Add the cooked fettuccine to the skillet and toss to coat in the sauce. If needed, use some of the reserved pasta water to loosen the sauce to your desired consistency.
Stir in the lemon zest and lemon juice for brightness. Taste and adjust the seasoning, if necessary.
Serve immediately, garnished with additional grated Parmesan and fresh basil, if desired. Enjoy!
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 74.4 g | 372% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 335 mg | 112% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 310.7 g | 113% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 38.8 g | ||
| Protein | 110.8 g | 222% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1596 mg | 123% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2839 mg | 60% | |
*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.
