Description
A delightful dish that combines fresh vegetables with creamy fettuccine, making it a healthy yet indulgent option for any meal.
Ingredients
Scale
- 8 oz Fettuccine
- 1 Bell pepper, sliced
- 1 Zucchini, sliced
- 1 cup Cherry tomatoes, halved
- 1 Lemon, juiced
- 1 cup Heavy cream
- ½ cup Parmesan cheese, grated
- 1 tbsp Fresh herbs (basil or parsley)
- Salt, to taste
- Pepper, to taste
- 2 tbsp Olive oil
Instructions
- Boil water in a large pot. Add salt and fettuccine. Cook according to package instructions (8-10 minutes) until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium heat. Add bell peppers and zucchini. Sauté for 5-7 minutes until tender.
- Halve cherry tomatoes and add to the skillet. Cook for another 3-4 minutes until softened.
- Combine heavy cream and lemon juice in a bowl. Whisk together and season with salt and pepper.
- Add drained fettuccine to the skillet. Pour cream mixture over pasta. Mix gently, adding reserved pasta water if needed for consistency.
- Sprinkle grated Parmesan and fresh herbs over the pasta. Toss to combine.
- Serve immediately, garnished with extra Parmesan and herbs if desired.
Notes
Feel free to mix and match vegetables or try different cheeses for variations. For a vegan option, substitute heavy cream with coconut cream and cheese with nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy Pasta Primavera, Vegetarian Pasta, Italian Recipe, Comfort Food, Quick Dinner