Whole Wheat Fettuccine with Spring Vegetables
Elevate your pasta night with this wholesome and vibrant Whole Wheat Fettuccine with Spring Vegetables recipe! Perfect for celebrating the season's freshest produce, this dish pairs hearty whole wheat fettuccine with a medley of tender asparagus, crisp sugar snap peas, sweet peas, and nutrient-packed baby spinach. Enhanced with the flavors of garlic, zesty lemon, and a touch of Parmesan, this one-pan meal is as nutritious as it is delicious. Ready in just 35 minutes, it's a quick and easy vegetarian dinner that's perfect for weeknights yet elegant enough for entertaining. Serve it hot with a sprinkle of fresh parsley and extra Parmesan for a fresh, flavorful finish that's sure to impress!
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Recipe Information
Ingredients
- 12 oz Whole wheat fettuccine pasta
- 2 tbsp Extra virgin olive oil
- 2 tbsp Unsalted butter
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 cup Sugar snap peas, trimmed
- 3 cups Baby spinach
- 1 cup Fresh peas (or frozen, thawed)
- 3 cloves Garlic, minced
- 1 tsp Lemon zest
- 2 tbsp Lemon juice
- 1 cup Grated Parmesan cheese
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat fettuccine according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
While the pasta cooks, heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.
Stir in the asparagus and cook for 3-4 minutes, until it begins to soften.
Add the sugar snap peas and fresh peas to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Add the baby spinach to the skillet and cook for 1-2 minutes, just until wilted.
Reduce the heat to low and stir in the lemon zest, lemon juice, and a pinch of salt and pepper.
Add the drained pasta to the skillet and toss with the vegetables to combine. Add a splash of the reserved pasta water, one tablespoon at a time, to loosen the sauce as needed.
Stir in the grated Parmesan cheese, mixing until it melts and coats the pasta evenly.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the fettuccine immediately, garnished with fresh parsley and additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 855 mg | 37% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.1 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 319 mg | 25% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 663 mg | 14% | |
*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.
