Fettuccine Primavera

Fettuccine Primavera is a delightfully fresh, colorful, very simple, and filling dish. I make this when I feel a bit on the lighter side but want something comforting. It has the wonderful contrast of crisp-tender veggies in a creamy cheesy sauce and is super-quick to make, under thirty minutes to the dinner table! The perfect excuse to clean out all those leftover fridge veggies!

What is Fettuccine Primavera All About?

Fettuccine Primavera is a pasta with fettuccine noodles and various sautéed vegetables, dusted with a light cream or oil sauce. The term “primavera” means spring, and springish this dish is. It is fresh with lots of colors, almost with life. It has a mild, comforting taste with just a touch of garlic and herbs, perfect for veggie lovers and picky eaters alike.

Ingredients

Pasta

• 12 oz fettuccine
• Salt (for pasta water)

Veggies

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small red bell pepper, thinly sliced
• 1 small zucchini, halved and sliced
• 1 cup broccoli florets
• 1/2 cup cherry tomatoes, halved
• 1/2 cup carrots, julienned
• 2 garlic cloves, minced

Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• 1/4 tsp red pepper flakes (optional)
• 1 tsp Italian seasoning

How to Make

1. Boil pasta
2. Boil salted water in a big pot, add fettuccine, and cook according to the package instructions. Drain fettuccine and set aside.
3. Cook vegetables
4. In a large skillet, combine olive oil and a little butter on medium-low heat. Add garlic; cook it for 30 seconds. Toss in bell pepper, zucchini, broccoli, and carrots. Cook for approximately 5–6 minutes, stirring frequently, until vegetables are just becoming tender.
5. Add tomatoes and seasoning
6. Toss in cherry tomatoes, Italian seasoning, salt, pepper, and red pepper flakes if you’d like. Allow cooking for another 2 minutes.
7. Making the sauce
8. Pour cream in, then by all means, keep it just below a simmer without allowing a bubble to rise. Stir in the Parmesan until fully mixed and gently melt down into a smooth sauce-cum-soupy mixture.
9. Combining pasta and sauce
10. Then add the prepared fettuccine into the skillet. Toss it so everything is combined and the pasta is equally coated and heated through.

Storage Tips

• Refrigerate leftovers in an airtight container, and they should be consumed within three days at most.
• Reheat on the stovetop and add milk and cream to completely restore the sauce.

Serving Suggestions

• Sprinkle on some more Parmesan and fresh basil.
• And serve it with garlic bread or even a nice salad that’s very light and green.
• For more protein, grill chicken or shrimp and throw them into the mix.

Pro Tips & Variations

• Beyond just this, use whatever vegetables you might have, snap peas, mushrooms, or asparagus.
• If you’d like to make this meal lighter, replace the heavy cream with half-and-half or a non-dairy cream substitute.
• Want it dairy-free? Swap out the butter for olive oil and use vegan parmesan.

FAQs

Can I spice up my Fettuccine Primavera?

Absolutely! You can spice it up with red chili flakes or perhaps some hot sauce in the sauce.

What can I substitute heavy cream with?

Half-and-half, coconut cream, or cashew cream would work.

Is this dish vegetarian?

Yes, provided your Parmesan is rennet-free or plant-based.

Can I use gluten-free pasta?

Yes! Just follow the instructions from the packet and pay close attention to the texture of your pasta.

Try it!

Fettuccine Primavera is one of those uncomplicated, feel-good meals that you can put on repeat. It is easy, colorful, and customizable. Give it a try tonight, and you might just be pleasantly surprised at how well fresh vegetables and creamy pasta taste together!