Description
A vibrant, creamy pasta dish celebrating fresh spring vegetables, perfect for weeknight dinners.
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, cut into half-moons
- 1 cup Mushrooms, chopped
- 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 Fettuccine: Begin by boiling a large pot of salted water. Once the water is boiling, add the fettuccine. Cook according to package instructions until al dente. Reserve about a cup of the pasta water, then drain and set aside.
- Prepare the Vegetables: Wash and chop all the vegetables, preparing them for sautéing.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for about 3 minutes until slightly tender. Add snap peas, zucchini, and mushrooms, continuing to cook for an additional 3-4 minutes.
- Add Garlic: Once the vegetables are tender, add minced garlic. Sauté for about a minute until fragrant.
- Create the Sauce: Push vegetables to one side of the skillet. In the empty space, add butter. Once melted, stir in flour to form a roux. Gradually whisk in heavy cream and milk until smooth.
- Incorporate Cheese and Season: Add grated Parmesan, lemon zest, and season with salt and pepper. Stir well to combine.
- Combine Pasta and Sauce: Add the drained fettuccine and frozen peas to the skillet. Toss everything together, adding reserved pasta water as needed.
- Finish with Spinach and Herbs: Add baby spinach and fresh basil, tossing gently until the spinach is wilted.
- Serve: Divide pasta into bowls, garnish with extra Parmesan and basil, and serve with a lemon wedge.
Notes
Using fresh, seasonal vegetables will enhance flavor. Adjust consistency with pasta water or milk if necessary.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
Keywords: Pasta Primavera, Creamy Pasta, Spring Vegetables, Easy Dinner, Vegetarian Recipe