Royal Pasta Primavera Provencale
Elevate your dinner table with the vibrant and wholesome flavors of Royal Pasta Primavera Provençale, a Mediterranean-inspired masterpiece that celebrates garden-fresh vegetables and aromatic herbs. This recipe combines tender fettuccine with a medley of colorful produce—zucchini, asparagus, cherry tomatoes, and red bell peppers—sautéed to perfection with garlic, onion, and fragrant Herbes de Provence. Creamy Parmesan, a drizzle of olive oil, and a hint of lemon zest bring luxurious depth to every bite, while black olives and fresh basil add bold, briny and herbal notes that evoke the charm of Provence. Ready in under an hour, this easy yet elegant dish is ideal for weeknight meals or casual gatherings, and is a crowd-pleasing way to enjoy seasonal ingredients. Perfect for vegetarian pasta lovers seeking Mediterranean flair!
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Recipe Information
Ingredients
- 400 grams Fettuccine pasta
- 4 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 medium Yellow onion, finely chopped
- 2 medium Zucchini, diced
- 300 grams Cherry tomatoes, halved
- 200 grams Asparagus spears, trimmed and cut into 2-inch pieces
- 1 medium Red bell pepper, thinly sliced
- 80 grams Black olives, sliced
- 2 teaspoons Herbes de Provence
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 100 grams Grated Parmesan cheese
- 15 grams Fresh basil leaves, chopped
- 1 teaspoon Lemon zest
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 the pasta cooking water, then drain the pasta and set aside.
Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and chopped onion, and cook for 2-3 minutes until fragrant and softened.
Add the zucchini, asparagus, red bell pepper, and cherry tomatoes to the skillet. Sauté for 8-10 minutes until the vegetables are tender but still slightly crisp.
Stir in the Herbes de Provence, sea salt, black pepper, and sliced black olives. Cook for an additional 2 minutes to allow the flavors to meld.
Reduce the heat to low and add the cooked fettuccine to the skillet. Toss gently to combine, adding 1-2 tablespoons of the reserved pasta water at a time to create a light sauce that coats the pasta.
Drizzle the remaining 2 tablespoons of olive oil over the pasta and sprinkle with grated Parmesan cheese. Toss again to distribute evenly.
Remove from heat and garnish with chopped fresh basil and lemon zest for a fresh, aromatic finish.
Serve immediately with extra grated Parmesan on the side if desired.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1081 mg | 47% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 13.3 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 357 mg | 27% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 897 mg | 19% | |
*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.
