Pasta Primavera

This vibrant Pasta Primavera is the perfect weeknight solution for a healthy yet satisfying dinner. Featuring a medley of crisp-tender asparagus, sweet carrots, and snap peas, this dish bursts with fresh flavors. The vegetables are quickly saut&# 195;Â©ed with aromatic garlic and onion, then tossed with tender fettuccine in a light white wine sauce. Finished with a sprinkle of fresh parsley and Parmesan cheese, it offers a delightful balance of textures and tastes. ItÃ¢ÂÂs a versatile vegetarian main that brings a taste of spring to your table all year round, making it ideal for family meals or casual gatherings.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Beginner

Servings: 6

Calories: 1374.5

Dietary: Vegetarian

Description

This vibrant Pasta Primavera is the perfect weeknight solution for a healthy yet satisfying dinner. Featuring a medley of crisp-tender asparagus, sweet carrots, and snap peas, this dish bursts with fresh flavors. The vegetables are quickly saut&# 195;Â©ed with aromatic garlic and onion, then tossed with tender fettuccine in a light white wine sauce. Finished with a sprinkle of fresh parsley and Parmesan cheese, it offers a delightful balance of textures and tastes. ItÃ¢ÂÂs a versatile vegetarian main that brings a taste of spring to your table all year round, making it ideal for family meals or casual gatherings.

Ingredients

2 cups Diagonally sliced asparagus -- (1-inch)
2 cups Sliced carrot
1 1/2 cups Snow peas
1 tablespoon Olive oil
1/2 cup Chopped onion
2 cloves Garlic -- minced
6 cups Hot cooked fettuccine
(10 ounces uncooked pasta)
1/2 cup Grated fresh Parmesan cheese -- divided
1/4 cup Chopped fresh parsley
2 tablespoons Dry white wine
1/2 teaspoon Salt
1/2 teaspoon Pepper

Directions

1
Bring a large pot of salted water to a boil. Add the asparagus, carrots, and snow peas; cook for 2 minutes until crisp-tender. Drain well and set aside.
2
Meanwhile, cook the fettuccine according to package directions until al dente. Drain and keep warm.
3
Heat olive oil in a large Dutch oven or skillet over medium heat. Add the chopped onion and minced garlic; sautÃÂ© for 2 minutes, or until softened and fragrant.
4
Remove the pan from heat. Add the drained vegetable mixture, cooked fettuccine, half of the Parmesan cheese, parsley, white wine, salt, and pepper. Toss gently to combine and coat the pasta evenly.
5
Transfer to a serving dish and top with the remaining Parmesan cheese. Serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1374.5kcal

% Daily Value *
Total Fat 96.1g148%
Saturated Fat 31.1g156%
Cholesterol 181.2mg61%
Sodium 6732.4mg281%
Total Carbohydrate 39.8g14%
Dietary Fiber 11.7g47%
Sugars 20.1g
Protein 73.6g148%

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

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore moisture.

Substitutions: You can swap the white wine with vegetable broth or chicken broth. Feel free to use other seasonal vegetables like broccoli florets, zucchini, or cherry tomatoes.

Tip: For extra richness, you can add a tablespoon of butter when tossing the pasta. Ensure the vegetables are cut into uniform sizes for even cooking.

Keywords: pasta primavera, vegetarian pasta, fettuccine, asparagus, carrots, snow peas, garlic, white wine, parmesan, weeknight dinner, healthy pasta, spring vegetables, italian american, easy dinner, family meal, vegetable pasta, quick recipe

Read it online: https://www.chefs-mate.com/recipe/pasta-primavera-8-pts/