Vegetable Fettuccine
Indulge in the vibrant flavors of this Vegetable Fettuccine recipe, a quick and wholesome pasta dish loaded with fresh, colorful vegetables. Perfectly al dente fettuccine is tossed with tender zucchini, carrot, and red bell pepper, complemented by juicy cherry tomatoes and wilted baby spinach for a burst of garden-fresh goodness. A light drizzle of olive oil, a touch of lemon juice, and optional Parmesan cheese create a simple yet aromatic sauce, while red pepper flakes and parsley add a hint of spice and brightness. Ready in just 35 minutes, this vegetarian fettuccine is the ultimate weeknight dinner that’s both satisfying and nutritious. Great as a standalone meal or paired with a crisp side salad!
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 3 tablespoons Olive oil
- 3 whole Garlic cloves
- 1 medium Zucchini
- 1 medium Carrot
- 1 medium Red bell pepper
- 1 cup Cherry tomatoes
- 2 cups Baby spinach
- 1 cup Parmesan cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
- 1 tablespoon Lemon juice
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, prepare the vegetables. Thinly slice the zucchini, carrot, and red bell pepper into strips. Halve the cherry tomatoes and mince the garlic.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
Add the zucchini, carrot, and red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
Add the cherry tomatoes and baby spinach to the skillet. Cook for another 2-3 minutes until the tomatoes soften and the spinach wilts.
Reduce the heat to low and add the cooked fettuccine to the skillet. Toss everything together to combine, adding 1-2 tablespoons of the reserved pasta water at a time to create a light sauce. Use enough to coat the pasta evenly.
Season with salt, black pepper, and red pepper flakes (if using). Drizzle the remaining tablespoon of olive oil and the lemon juice over the pasta.
Serve immediately, garnished with Parmesan cheese and chopped parsley if desired. Enjoy your delicious Vegetable Fettuccine!
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 214 mg | 71% | |
| Sodium | 7656 mg | 333% | |
| Total Carbohydrate | 297.3 g | 108% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 36.4 g | ||
| Protein | 135.2 g | 270% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 3028 mg | 233% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1475 mg | 31% | |
*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.
