Fettuccine Primavera Recipe

Name: Fettuccine Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 quarts water; 2 tablespoons salt; 6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole; 1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too); 2 tablespoons olive oil; 3 tablespoons butter; 1 large sweet onion, finely diced; 2 medium carrots, peeled and diced; 3/4 cup fresh peas or 3/4 cup thawed frozen peas; kosher salt; fresh ground black pepper; 1 lb fresh fettuccine or 12 ounces dry fettuccine; 1 cup heavy cream or 1 cup half & half light cream; 12 fresh basil leaves (I used half green and half purple!); 1/2 cup grated parmesan cheese

Servings: persons

6 quarts water
2 tablespoons salt
6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
2 tablespoons olive oil
3 tablespoons butter
1 large sweet onion, finely diced
2 medium carrots, peeled and diced
3/4 cup fresh peas or 3/4 cup thawed frozen peas
kosher salt
fresh ground black pepper
1 lb fresh fettuccine or 12 ounces dry fettuccine
1 cup heavy cream or 1 cup half & half light cream
12 fresh basil leaves (I used half green and half purple!)
1/2 cup grated parmesan cheese

1
Be sure everything is cut about the same size so the dish has a nice uniform look.
2
Bring water and salt to a rolling boil.
3
Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
4
Reserve vegetable cooking water for boiling pasta.
5
Heat butter and oil in a large skillet over med heat.
6
Add onion and carrots; cook, stirring, till soft, about 5 minutes.
7
Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
8
Cook till all veggies are tender.
9
Return veg cooking water to a boil.
10
Add fettuccine and cook till tender.
11
While pasta is cooking, add cream to veggies and stir while simmering.
12
Drain pasta and add to veggies with basil leaves and cheese.
13
Serve this terrific dish while VERY HOT.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 quarts water, 2 tablespoons salt, 6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole, 1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too), and more.

Yes, Fettuccine Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Primavera

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