Primavera Fettuccine
Elevate your weeknight dinner with this vibrant and creamy Primavera Fettuccine, a delightful fusion of fresh seasonal vegetables and a luscious Parmesan cream sauce. Tender fettuccine is tossed with a medley of crisp-tender zucchini, yellow squash, red bell pepper, asparagus, cherry tomatoes, and sweet peas, all perfectly coated in a rich, garlicky sauce infused with a hint of lemon zest for a citrusy pop. This quick and easy pasta recipe comes together in just 35 minutes, making it a perfect choice for busy evenings or a light, flavorful meal to impress guests. Top it off with freshly chopped parsley for a burst of color and serve it hot for a restaurant-quality dish that’s sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 small zucchini, sliced into half-moons
- 1 small yellow squash, sliced into half-moons
- 1 medium red bell pepper, julienned
- 1 cup cherry tomatoes, halved
- 1 cup asparagus spears, trimmed and cut into 2-inch pieces
- 0.5 cup frozen peas
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 tsp lemon zest
- 1 tsp salt
- 0.5 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (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, drain the pasta, and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until softened and fragrant.
Add the zucchini, yellow squash, red bell pepper, cherry tomatoes, asparagus, and peas to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Pour the heavy cream into the skillet, stirring to coat the vegetables evenly. Add the Parmesan cheese, lemon zest, salt, and black pepper. Stir to combine and let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
Add the cooked fettuccine to the skillet, tossing with tongs to combine the pasta and sauce. If the sauce is too thick, add the reserved pasta water a few tablespoons at a time to reach your desired consistency.
Taste the dish and adjust the seasoning with additional salt and pepper if needed.
Serve immediately, garnished with fresh parsley if desired. Enjoy your vibrant Primavera Fettuccine!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.6 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 612 mg | 13% | |
*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.
