Description
A delightful pasta dish featuring fresh spring vegetables in a creamy sauce, perfect for a light yet satisfying meal.
Ingredients
Scale
- 12 ounces Fettuccine
- 2 tablespoons Extra-Virgin Olive Oil
- 1 bunch Asparagus, trimmed and cut into 1-inch pieces
- 1 cup Snap Peas
- 1 small Zucchini, diced
- 1 cup Mushrooms, sliced
- 3 cloves Garlic, minced
- 1 cup Cherry Tomatoes, halved
- 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 (2% or whole)
- ½ cup Grated Parmesan Cheese
- 1 tablespoon Lemon Zest
- 3 tablespoons Fresh Basil, chopped
- Salt and Black Pepper, to taste
Instructions
- Cook the Pasta: Start by boiling a large pot of salted water. Add the fettuccine and cook until al dente. Reserve about a cup of pasta water and drain the rest.
- Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the asparagus and sauté for about 3 minutes. Then add the snap peas, zucchini, and mushrooms, cooking for an additional 5-7 minutes until tender-crisp.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant.
- Tomatoes and Spinach: Add the cherry tomatoes and spinach to the skillet, sautéing for 2-3 minutes until the spinach wilts and tomatoes soften.
- Make the Sauce: Push the vegetables to one side of the skillet. Add the butter to the empty space and allow it to melt. Sprinkle in the flour and whisk for about a minute to form a roux.
- Add Cream and Milk: Gradually pour in the heavy whipping cream and milk, whisking continuously to avoid lumps. Simmer gently for 2-3 minutes until it thickens slightly.
- Combine Everything: Return the sautéed vegetables to the skillet and toss them in the creamy sauce. Adjust the consistency with reserved pasta water as needed.
- Final Touches: Stir in the Parmesan cheese, lemon zest, and basil. Season with salt and black pepper to taste.
- Add Pasta: Add the cooked fettuccine to the skillet and gently toss to combine.
- Serve: Serve hot, garnishing with additional Parmesan and fresh basil if desired.
Notes
This dish pairs well with a light salad or crusty bread. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg