Fettuccine Vegetable Toss Recipe

Name: Fettuccine Vegetable Toss
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 12 oz. fettuccine; 3 Tbsp. butter; 3 Tbsp. vegetable oil; 2 c. broccoli flowerets; 1 large onion, chopped coarsely; 4 oz. fresh Chinese pea pods; 1 c. fresh mushrooms, quartered; 1 large yellow or red bell pepper, cut in 1/2-inch strips; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1 1/2 c. heavy cream; 1/2 c. Parmesan cheese; 1 large clove garlic

Servings: persons

12 oz. fettuccine
3 Tbsp. butter
3 Tbsp. vegetable oil
2 c. broccoli flowerets
1 large onion, chopped coarsely
4 oz. fresh Chinese pea pods
1 c. fresh mushrooms, quartered
1 large yellow or red bell pepper, cut in 1/2-inch strips
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. heavy cream
1/2 c. Parmesan cheese
1 large clove garlic

1
Cook fettuccine per directions.
2
In deep 12-inch skillet, heat butter and oil.
3
Add broccoli and onion; cook 3 minutes, stirring often.
4
Add pea pods, mushrooms, peppers, garlic, salt and pepper. Cook and stir until vegetables are crisp-tender.
5
Add cream and Parmesan cheese.
6
Cook for 3 minutes until blended and simmering. Drain fettuccine and add to skillet.
7
Stir until well mixed. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

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 13 ingredients. The key ingredients include: 12 oz. fettuccine, 3 Tbsp. butter, 3 Tbsp. vegetable oil, 2 c. broccoli flowerets, and more.

Yes, Fettuccine Vegetable Toss 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 Vegetable Toss

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