Description
A delightful dish bringing together fresh vegetables and creamy sauce, perfect for any weeknight dinner.
Ingredients
- Fettuccine pasta
- Bell peppers
- Zucchini
- Cherry tomatoes
- Heavy cream
- Lemon juice
- Parmesan cheese
- Fresh herbs (e.g., basil, parsley)
- Salt
- Black pepper
Instructions
- Start by boiling water in a large pot. Add some salt to flavor the pasta. Once boiling, add the fettuccine pasta and cook until al dente. Drain and set aside.
- Heat a splash of olive oil in a large skillet over medium heat. Add sliced bell peppers and zucchini, sautéing until softened, about 5-7 minutes.
- Stir in cherry tomatoes and cook for another minute.
- Pour in heavy cream and squeeze in fresh lemon juice, mixing well to create a rich sauce.
- Sprinkle in salt and black pepper, stirring to combine the flavors.
- Add cooked fettuccine to the skillet and toss until well coated with the creamy sauce and veggies.
- Transfer to serving plates, topping with grated Parmesan cheese and fresh herbs.
Notes
Use fresh ingredients for the best flavor. Adjust creaminess by substituting half of the heavy cream with vegetable broth for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pasta, primavera, creamy, quick dinner, vegetarian