Fetuccine Primavera With Toasted Almonds

This Fetuccine Primavera is a celebration of fresh vegetables and simple, elegant flavors. The dish combines tender fresh fettuccine with a colorful medley of broccoli, cauliflower, and asparagus (or green beans), all tossed in a light olive oil sauce infused with garlic, red pepper, and fresh basil. The addition of toasted silvered almonds adds a delightful crunch and nutty depth, while Parmesan cheese brings a savory richness that ties the ingredients together. Perfect for a quick weeknight dinner or a light lunch, this recipe highlights the natural sweetness of the vegetables. It is versatile enough to adapt to seasonal produce changes and serves as a satisfying main course that feels both comforting and fresh.

Cooking Method: Boiling, Steaming

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 620

Dietary: Vegan

Description

This Fetuccine Primavera is a celebration of fresh vegetables and simple, elegant flavors. The dish combines tender fresh fettuccine with a colorful medley of broccoli, cauliflower, and asparagus (or green beans), all tossed in a light olive oil sauce infused with garlic, red pepper, and fresh basil. The addition of toasted silvered almonds adds a delightful crunch and nutty depth, while Parmesan cheese brings a savory richness that ties the ingredients together. Perfect for a quick weeknight dinner or a light lunch, this recipe highlights the natural sweetness of the vegetables. It is versatile enough to adapt to seasonal produce changes and serves as a satisfying main course that feels both comforting and fresh.

Directions

1
Steam the broccoli, cauliflower, and asparagus (or green beans) for 5-8 minutes until tender-crisp. Remove and set aside.
2
Bring a large saucepan of salted water to a boil. Add the fresh fettuccine and cook for 5-7 minutes (or dried pasta for 12-15 minutes) until al dente. Drain well and set aside.
3
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat.
4
Add the chopped onion to the skillet and sauté for 3-5 minutes until golden brown.
5
Add the chopped carrot, red pepper, and garlic to the skillet. Sauté for 2-3 minutes until the vegetables are tender-crisp.
6
Return the drained pasta to the skillet or transfer to a large serving bowl. Add the steamed broccoli mixture, vegetable stock (or water), basil, and black pepper.
7
Toss everything together gently to combine and coat the pasta evenly.
8
Sprinkle the grated Parmesan cheese over the pasta and toss again until melted and incorporated.
9
Arrange on a serving platter and sprinkle with toasted silvered almonds before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 620kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 7g35%
Cholesterol 25mg9%
Sodium 350mg15%
Total Carbohydrate 85g29%
Dietary Fiber 8g32%
Sugars 10g
Protein 22g44%

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

Read it online: https://www.chefs-mate.com/recipe/fetuccine-primavera-with-toasted-almonds/