Pasta-Primavera-Kruppa

This Pasta Primavera is a celebration of fresh vegetables tossed with tender fettuccine. The dish combines crisp broccoli, cauliflower, asparagus, and artichoke hearts with sweet cherry tomatoes and green peppers. A simple sauce of olive oil, garlic, oregano, and basil coats the pasta, while a dusting of Parmesan adds a savory, creamy finish. It is light yet satisfying, making it perfect for a healthy weeknight dinner or a light lunch. The variety of textures from the crunchy vegetables and soft pasta creates a balanced bite every time. Ideal for vegetarians and those looking for a colorful, nutritious meal that comes together quickly.

Cooking Method: Boiling, Sautéing

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 362.1

Description

This Pasta Primavera is a celebration of fresh vegetables tossed with tender fettuccine. The dish combines crisp broccoli, cauliflower, asparagus, and artichoke hearts with sweet cherry tomatoes and green peppers. A simple sauce of olive oil, garlic, oregano, and basil coats the pasta, while a dusting of Parmesan adds a savory, creamy finish. It is light yet satisfying, making it perfect for a healthy weeknight dinner or a light lunch. The variety of textures from the crunchy vegetables and soft pasta creates a balanced bite every time. Ideal for vegetarians and those looking for a colorful, nutritious meal that comes together quickly.

Ingredients

1 pound Fettucini
1/4 cup Oil; olive
2 Garlic Cloves; chopped
1/2 teaspoon Oregano
1/2 teaspoon Basil
1 cup Broccoli florets
1 cup Cauliflower florets
1 cup Artichoke hearts
1 cup Asparagus spears; cut in 1"
1 cup Green peppers; chopped
1 cup Cherry tomatoes; halved
1/2 cup Parmesan cheese

Directions

1
Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
2
Reserve 1 cup of pasta cooking water before draining the pasta.
3
Heat olive oil in a large skillet over medium heat.
4
Add chopped garlic and saut for 30 seconds until fragrant, being careful not to burn.
5
Add broccoli, cauliflower, asparagus, green peppers, and artichoke hearts to the skillet.
6
Saut vegetables for 5-7 minutes until tender-crisp, adding a splash of pasta water if needed to prevent sticking.
7
Stir in halved cherry tomatoes, oregano, and basil, cooking for another 2 minutes.
8
Add the drained fettuccine to the skillet with the vegetables.
9
Toss to combine, adding reserved pasta water a little at a time to create a light sauce.
10
Remove from heat and toss with Parmesan cheese until melted and well distributed.
11
Season with salt and pepper to taste and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 362.1kcal

% Daily Value *
Total Fat 24.6g38%
Saturated Fat 7.7g39%
Cholesterol 26.4mg9%
Sodium 555.5mg24%
Total Carbohydrate 22.4g8%
Dietary Fiber 9.5g38%
Sugars 6.8g
Protein 17.8g36%

* 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

For best results, cut all vegetables into similar-sized pieces to ensure even cooking.

You can substitute fettuccine with penne, rigatoni, or spaghetti based on preference.

Feel free to add other seasonal vegetables such as zucchini, bell peppers, or snap peas.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to restore creaminess.

For a vegan version, omit the Parmesan cheese or use a plant-based alternative.

Keywords: pasta, primavera, fettuccine, vegetables, broccoli, cauliflower, asparagus, artichoke, garlic, basil, oregano, parmesan, olive oil, tomatoes, green pepper, italian, dinner, healthy, quick meal, vegetarian

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