Ingredients with Measurements:
- 1 pound fettuccine pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup asparagus, chopped
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 cup peas
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet or wok
Step-by-step instructions:
1. Cook fettuccine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add onion and garlic and sauté until fragrant, about 2 minutes.
4. Add asparagus, cherry tomatoes, zucchini, and yellow squash. Sauté until vegetables are tender, about 5-7 minutes.
5. Add peas and vegetable broth. Bring to a simmer and cook for 2-3 minutes.
6. Add heavy cream and Parmesan cheese. Stir until cheese is melted and sauce is creamy.
7. Season with salt and pepper to taste.
8. Add cooked fettuccine to the skillet and toss with the vegetable sauce until well coated.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 480
- Fat: 18g
- Carbohydrates: 63g
- Protein: 18g
- Fiber: 7g
Substitutions for ingredients:
- Any type of pasta can be used instead of fettuccine.
- Chicken broth can be used instead of vegetable broth.
- Half-and-half can be used instead of heavy cream.
- Pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add cooked shrimp or chicken for a protein boost.
- Use different vegetables depending on what is in season or what you have on hand.
- Add red pepper flakes for a spicy kick.
Tips and tricks:
- Don't overcook the vegetables to ensure they retain their texture and color.
- Reserve some pasta water to thin out the sauce if it becomes too thick.
- Top with additional Parmesan cheese and fresh herbs for added flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove until heated through.
Presentation ideas:
- Serve in a large pasta bowl and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as parsley or basil
- Extra Parmesan cheese
Pairings:
- Garlic bread
- Caesar salad
- White wine such as Pinot Grigio or Sauvignon Blanc
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the sauce is too thick, add some reserved pasta water to thin it out.
- If the vegetables are overcooked, they will become mushy and lose their color and texture.
Food safety advice:
- Make sure to cook the vegetables to a safe internal temperature to avoid foodborne illness.
Food history:
- Primavera means "spring" in Italian, and this dish is traditionally made with fresh spring vegetables.
Flavor profiles:
- Creamy, savory, and slightly sweet from the vegetables.
Serving suggestions:
- Serve hot as a main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Italian