Fettuccini Primavera Recipe

Name: Fettuccini Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 (8-ounce) package fresh shiitake mushrooms, trimmed and sliced; 1 1/2 tablespoons plus 1/4 teaspoon salt; Freshly ground pepper, to taste; 2 garlic cloves, minced; 1/2 cup dry white wine; 1 cup whipping cream; Freshly grated nutmeg, to taste (optional); 1/4 cup shredded fontina or grated Parmesan cheese; 1 (9-ounce) package refrigerated fettuccini or other fresh pasta; 1/4 pound broccoli florets, cut into 1 1/2-inch pieces (about 1 1/2 cups); 1/4 pound asparagus, cut diagonally into 1 1/2-inch pieces (about 1 cup); 1/2 pound sugar snap peas, trimmed (about 1 cup); 1 cup cherry or grape tomatoes, halved; 3 tablespoons minced fresh basil or tarragon (or a combination); Garnish: fontina or Parmesan cheese

Servings: persons

2 tablespoons unsalted butter
1 (8-ounce) package fresh shiitake mushrooms, trimmed and sliced
1 1/2 tablespoons plus 1/4 teaspoon salt
Freshly ground pepper, to taste
2 garlic cloves, minced
1/2 cup dry white wine
1 cup whipping cream
Freshly grated nutmeg, to taste (optional)
1/4 cup shredded fontina or grated Parmesan cheese
1 (9-ounce) package refrigerated fettuccini or other fresh pasta
1/4 pound broccoli florets, cut into 1 1/2-inch pieces (about 1 1/2 cups)
1/4 pound asparagus, cut diagonally into 1 1/2-inch pieces (about 1 cup)
1/2 pound sugar snap peas, trimmed (about 1 cup)
1 cup cherry or grape tomatoes, halved
3 tablespoons minced fresh basil or tarragon (or a combination)
Garnish: fontina or Parmesan cheese

1
Melt butter in a large skillet over medium-high heat. Add mushrooms, 1/4 teaspoon salt, and pepper; saute 3 minutes. Add garlic, and saute 1 minute. Add wine, and reduce liquid by half, cooking about 8 minutes. Add cream and, if desired, nutmeg; simmer 2 minutes. Remove sauce from heat, and stir in cheese. Set aside.
2
Add 1 1/2 tablespoons salt to a large pot of water, and bring to a boil. Add pasta, and cook 1 to 2 minutes or until al dente. Add broccoli and asparagus, and cook 2 minutes. Add sugar snap peas, and cook 1 minute or until vegetables are crisp-tender. Drain, reserving 1/4 cup water.
3
Transfer to a separate skillet. Stir in tomato halves and fresh herbs, and gently toss pasta with sauce, adding reserved water as needed for moisture. Garnish, if desired.

703

kcal

Calories

Fat

100

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 (8-ounce) package fresh shiitake mushrooms, trimmed and sliced, 1 1/2 tablespoons plus 1/4 teaspoon salt, Freshly ground pepper, to taste, and more.

Yes, Fettuccini Primavera falls under the General 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.

Fettuccini Primavera

How did you like this recipe?

Frequently Asked Questions