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Fettuccine Primavera

Fettuccine Primavera recipe image
This light and colorful Fettuccine Primavera is a perfect weeknight dinner that celebrates the freshness of seasonal produce. Crisp-tender broccoli, carrots, cauliflower, zucchini, and snow peas are saut&# 195;©ed in margarine until just softened, preserving their natural sweetness and vibrant colors. The dish is finished with a hint of dried basil for an aromatic Italian flair. ItâÂÂs a satisfying, plant-based meal that feels indulgent yet healthy. Ideal for vegetarians or anyone looking to incorporate more veggies into their diet, this recipe comes together quickly using simple ingredients. Serve it warm for a comforting yet light experience.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 113.6
Dietary: Vegan, Vegetarian
Description
This light and colorful Fettuccine Primavera is a perfect weeknight dinner that celebrates the freshness of seasonal produce. Crisp-tender broccoli, carrots, cauliflower, zucchini, and snow peas are saut&# 195;©ed in margarine until just softened, preserving their natural sweetness and vibrant colors. The dish is finished with a hint of dried basil for an aromatic Italian flair. ItâÂÂs a satisfying, plant-based meal that feels indulgent yet healthy. Ideal for vegetarians or anyone looking to incorporate more veggies into their diet, this recipe comes together quickly using simple ingredients. Serve it warm for a comforting yet light experience.
Ingredients
  • 2 Carrots, sliced
  • 1 cup Broccoli florets
  • 1 cup Cauliflower florets
  • 1 cup Zucchini, sliced
  • 1/3 cup Snow peas,ends trimmed
  • 4 teaspoon Margarine
  • 1 teaspoon Basil, dried
Directions
  1. 1
    Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente.
  2. 2
    Drain pasta, reserving 1/2 cup of pasta water before draining completely.
  3. 3
    While pasta cooks, melt margarine in a large skillet over medium heat.
  4. 4
    Add carrots, broccoli, and cauliflower to the skillet. Sauté for 4-5 minutes until slightly tender.
  5. 5
    Add zucchini and snow peas to the skillet. Cook for another 2-3 minutes until vegetables are crisp-tender.
  6. 6
    Stir in dried basil and toss to combine with vegetables.
  7. 7
    Add the drained fettuccine to the skillet with the vegetables. Toss gently to coat evenly.
  8. 8
    If the pasta seems dry, add reserved pasta water a tablespoon at a time until desired consistency is reached.
  9. 9
    Serve immediately while warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 113.6kcal
% Daily Value *
Total Fat 4.2g7%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 129.4mg6%
Total Carbohydrate 16.9g6%
Dietary Fiber 5.9g24%
Sugars 6.9g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: fettuccine, primavera, vegetables, italian pasta, vegan dinner, vegetarian meal, spring vegetables, broccoli, carrots, zucchini, snow peas, cauliflower, healthy pasta, quick dinner, basil, margarine, easy recipe, gluten-free option, plant-based, side dish
Read it online: https://www.chefs-mate.com/recipe/fettuccine-primavera/