Description
A delightful dish packed with colorful vegetables and a creamy sauce, perfect for busy weeknights or relaxed weekend dinners.
Ingredients
Scale
- 8 oz fettuccine pasta
- 1 lemon
- 1 cup heavy cream
- 1 cup bell peppers, chopped
- 1 cup zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Parmesan cheese, grated
- Fresh herbs (like basil or parsley)
- Salt to taste
- Pepper to taste
Instructions
- Cook the fettuccine: Bring a large pot of salted water to a boil, add the fettuccine pasta and cook until al dente. Drain, reserving some pasta water.
- Prepare the skillet: While pasta cooks, heat olive oil in a skillet over medium heat.
- Sauté the bell peppers and zucchini: Add chopped bell peppers and zucchini to the skillet and sauté until tender, about 5-7 minutes.
- Add cherry tomatoes: Add halved cherry tomatoes and cook for a couple of minutes.
- Mix the cream sauce: In a bowl, mix heavy cream, lemon juice, salt, and pepper.
- Combine pasta and veggies: Add cooked fettuccine to the skillet, pour the cream mixture over, and toss to combine.
- Serve with cheese and herbs: Plate the pasta, sprinkle with Parmesan and fresh herbs before serving.
Notes
Best served fresh. Can be stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg