Description
A fresh and vibrant pasta dish packed with nutritious vegetables, creamy sauce, and the best flavors of spring.
Ingredients
Scale
- 12 ounces Fettuccine
- 2 tablespoons Extra-Virgin Olive Oil
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 cup Snap Peas
- 1 small Zucchini, diced
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Cherry Tomatoes, halved
- 1 cup Baby Spinach
- 1 cup Frozen Peas
- 3 tablespoons Unsalted Butter
- 1 tablespoon All-Purpose Flour
- ½ cup Heavy Whipping Cream
- ½ cup Milk
- ½ cup Grated Parmesan Cheese
- 1 tablespoon Lemon Zest
- 3 tablespoons Fresh Basil, chopped
- Salt and Black Pepper, to taste
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- Sauté the vegetables: Heat olive oil in a skillet over medium heat, add asparagus, and sauté for 3-4 minutes. Add snap peas, zucchini, and mushrooms, cooking for another 5-6 minutes.
- Add minced garlic and cherry tomatoes, cooking for an additional 2-3 minutes until fragrant.
- Make the sauce by pushing vegetables to one side, melting butter on the other, and whisking in flour to form a roux.
- Combine heavy cream and milk, whisking until smooth, allowing to simmer until slightly thick.
- Finish the sauce by stirring in Parmesan, lemon zest, and seasoning. Fold in fettuccine, spinach, and peas.
- Add fresh basil, gently stirring to incorporate.
- Serve immediately, garnishing with extra Parmesan and basil as desired.
Notes
Customize the vegetables and herbs based on your preference or what’s in season for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
Keywords: pasta, primavera, creamy, spring, vegetarian