Description
A delightful dish combining fresh vegetables and fettuccine pasta in a rich and creamy sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 2 tbsp lemon juice
- 1/2 cup grated Parmesan cheese
- Fresh herbs (e.g., basil, parsley)
- Salt to taste
- Black pepper to taste
Instructions
- Boil water in a large pot. Add salt, then cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced bell peppers and zucchini. Sauté for 5-7 minutes until softened.
- Stir in cherry tomatoes and cook for another minute until they start to soften.
- Reduce heat to low, pour in heavy cream, and squeeze in lemon juice. Mix to create a creamy sauce.
- Add salt and black pepper to taste. Stir for about a minute.
- Toss cooked fettuccine in the skillet with the sauce and vegetables until well coated.
- Transfer to serving plates. Top with grated Parmesan and fresh herbs.
Notes
Use fresh seasonal vegetables for the best flavor. Adjust the creaminess by substituting some heavy cream with vegetable broth or omit cheese for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg
Keywords: Creamy Pasta, Pasta Primavera, Vegetarian Pasta, Quick Dinner, Summer Recipe