Description
A quick, delicious, and healthy pasta dish featuring fresh spring vegetables and a creamy sauce.
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: Start by boiling salted water in a large pot. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the fettuccine and set it aside.
- Sauté the Vegetables: Heat the extra-virgin olive oil in a large skillet over medium heat. Add the cut asparagus and sauté for about 3 minutes. Then, add the snap peas, zucchini, and mushrooms. Cook for an additional 5-7 minutes or until they are tender-crisp.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until it becomes fragrant.
- Tomatoes and Spinach: Next, add the cherry tomatoes and baby spinach to the skillet. Sauté everything for an additional 2-3 minutes, or until the spinach wilts.
- Make the Sauce: Push the vegetables aside in the skillet. In the empty space, melt the butter. Once it’s melted, add the flour to create a roux, stirring for about 1 minute.
- Add Cream and Milk: Gradually whisk in the heavy whipping cream and milk. Allow the sauce to simmer for 2-3 minutes, or until it thickens.
- Combine Everything: Toss the sautéed vegetables back into the skillet with the creamy sauce. If the sauce is too thick, add some of the reserved pasta water to adjust the consistency to your liking.
- Final Touches: Stir in the grated Parmesan, lemon zest, and fresh basil. Season with salt and black pepper to taste.
- Add Pasta: Toss the cooked fettuccine into the skillet, ensuring the pasta is well coated in the sauce and mixed with the vegetables.
- Serve: Garnish with extra Parmesan cheese and fresh basil leaves on top, and serve hot.
Notes
Store leftovers in an airtight container for up to 3 days and reheat on low heat. Freezing is not recommended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 45mg
Keywords: pasta, primavera, creamy, quick meal, spring recipe