Italian Veggie Creamy Fettuccini
Indulge in the rich, comforting flavors of Italian Veggie Creamy Fettuccini, a delightful vegetarian pasta dish that’s brimming with fresh ingredients and irresistible creaminess. Perfectly al dente fettuccini is tossed in a luscious Parmesan-infused sauce and layered with vibrant sautéed vegetables, including red bell peppers, zucchini, and tender baby spinach, all seasoned with aromatic Italian herbs. A touch of red pepper flakes adds optional heat, making this recipe easily customizable for your flavor preferences. Ready in just 35 minutes, this dish is an ideal weeknight dinner or an impressive addition to your Italian-inspired menu. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for a meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 ounces fettuccini pasta
- 2 tablespoons olive oil
- 3 units garlic cloves, minced
- 1 unit yellow onion, diced
- 1 unit red bell pepper, sliced
- 1 unit zucchini, sliced into half-moons
- 2 cups baby spinach
- 1 cup heavy cream
- 3 ounces Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- 0.5 teaspoons red pepper flakes (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- water for boiling pasta
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
While the pasta cooks, heat olive oil in a large skillet over medium heat.
Add the minced garlic and diced yellow onion to the skillet. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
Stir in the red bell pepper and zucchini slices. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and caramelized.
Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.
Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer.
Add grated Parmesan cheese, Italian seasoning, red pepper flakes (optional), salt, and black pepper. Stir until the sauce becomes smooth and creamy.
Toss the cooked fettuccini into the skillet with the sauce. Use tongs to coat the pasta evenly. If the sauce is too thick, stir in the reserved pasta water a little at a time until desired consistency is reached.
Remove from heat and serve immediately, garnished with extra Parmesan cheese and a sprinkle of Italian seasoning, if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.2 g | 177% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 437 mg | 146% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 112.6 g | 41% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1103 mg | 85% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 932 mg | 20% | |
*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.
