Spring Veg Fettuccine
A vibrant celebration of seasonal vegetables, this dish combines fettuccine pasta with colorful greens and aromatic herbs for a fresh, satisfying meal.
Ingredients
For the Pasta
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
For the Vegetables
- 8 ounces Asparagus, trimmed and cut into 2-inch pieces
- 1 cup Frozen peas
- 1 medium Zucchini, diced
- 1 red Bell pepper, thinly sliced
- ½ cup Fresh basil, chopped
- ½ cup Parmesan cheese, grated (plus more for serving)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon Lemon juice, freshly squeezed
Instructions
Preparation
- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water, then drain the pasta and set aside.
Cooking
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Toss the asparagus pieces into the skillet and cook for 3-4 minutes, stirring occasionally, until they start to become tender.
- Stir in the zucchini and bell pepper, cooking them for another 3-5 minutes until they soften. Finally, add the frozen peas and cook for an additional 2 minutes.
- Reduce the heat to low, and add the cooked fettuccine to the skillet. Pour in about ¼ cup of the reserved pasta water to help create a sauce. Toss everything together gently until well mixed and heated through.
- Sprinkle in the fresh basil, grated Parmesan cheese, lemon juice, salt, and black pepper. Adjust the seasoning according to your taste, tossing gently until everything is combined beautifully.
- Plate the Spring Veg Fettuccine immediately, garnishing with extra Parmesan cheese and fresh basil on top if desired.
Notes
Pro Tips: Cook your fettuccine al dente, season your pasta water with salt, feel free to incorporate other spring vegetables, consider adding cream for richness, and reserve extra pasta water for consistency adjustments. For storage, keep leftovers in an airtight container for up to 3 days, and reheat gently with added water or olive oil.