Quick and Light Fettuccine Primavera
Elevate your weeknight dinner game with this Quick and Light Fettuccine Primavera, a vibrant and wholesome pasta dish bursting with fresh flavors and colors. Perfectly al dente fettuccine is tossed with a medley of sautéed vegetables, including sweet cherry tomatoes, crisp bell peppers, tender zucchini, and yellow squash, all brought to life with fragrant garlic and Italian seasoning. Finished with a light, silky sauce made using reserved pasta water, this recipe comes together in under 35 minutes, making it an ideal choice for busy evenings. Optional toppings like freshly grated Parmesan and chopped basil add a touch of indulgence and freshness. With its balance of simplicity and elegance, this vegetarian pasta dish is both a quick fix and a crowd-pleaser, offering a bright, healthy twist on classic Italian comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 1 unit Red bell pepper, thinly sliced
- 1 medium Zucchini, thinly sliced into half-moons
- 1 medium Yellow squash, thinly sliced into half-moons
- 1.5 cups Cherry tomatoes, halved
- 1 cup Frozen green peas, thawed
- 1 tsp Dried Italian seasoning
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
- 0.5 cup Parmesan cheese, grated (optional)
- 2 tbsp Fresh basil, chopped (optional)
- 0.5 cup Reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
Add the red bell pepper, zucchini, and yellow squash to the skillet. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the cherry tomatoes, green peas, and dried Italian seasoning. Cook for an additional 3–4 minutes, until the tomatoes start to soften.
Season the vegetable mixture with salt and black pepper. Toss gently to combine.
Add the cooked fettuccine to the skillet, along with 1/4 cup of the reserved pasta water. Toss everything together until the pasta is well-coated and the sauce lightly clings to the fettuccine. If needed, add more pasta water, 1 tablespoon at a time, to achieve your desired consistency.
Serve immediately, topped with grated Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 3030 mg | 132% | |
| Total Carbohydrate | 318.6 g | 116% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 44.6 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1490 mg | 115% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2554 mg | 54% | |
*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.
