Description
A delightful pasta dish celebrating fresh spring vegetables in a rich creamy sauce, perfect for any occasion.
Ingredients
Scale
- 12 ounces Fettuccine
- 2 tablespoons Extra-Virgin Olive Oil
- 1 bunch Asparagus
- 1 cup Snap Peas
- 1 small Zucchini
- 1 cup Mushrooms
- 3 cloves Garlic
- 1 cup Cherry Tomatoes
- 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
- Salt and Black Pepper to taste
Instructions
- Cook the pasta: Boil salted water, add fettuccine, and cook until al dente, reserving 1 cup of pasta water before draining.
- Sauté the vegetables: In a skillet, heat olive oil and add asparagus, sautéing for 3 minutes; then add snap peas, zucchini, and mushrooms, cooking for another 5-7 minutes.
- Add garlic: Stir in minced garlic and cook until fragrant, about 1 minute.
- Add tomatoes and spinach: Cook until spinach wilts.
- Make the sauce: Move vegetables aside, melt butter, sprinkle flour to create roux, and combine.
- Add cream and milk: Whisk in cream and milk, letting the sauce simmer for 2-3 minutes to thicken.
- Combine everything: Mix sautéed vegetables with the sauce, adjusting consistency with reserved pasta water if necessary.
- Final touches: Stir in Parmesan cheese, lemon zest, and basil; season with salt and pepper.
- Add pasta: Toss cooked fettuccine in the sauce until well-coated and serve hot with extra Parmesan and fresh basil.
Notes
Serve immediately for the best texture and flavor. Pairs well with garlic bread or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta Primavera, Creamy Pasta, Spring Vegetables, Vegetarian Pasta, Fettuccine Recipe