Fettuccini With Sundried Tomatoes and Veggies

Name: Fettuccini With Sundried Tomatoes and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces dried fettuccine; ½ cup dried tomatoe, chopped (not oil-packed); 4 tablespoons butter; 1 tablespoon olive oil; 4 ounces fresh asparagus spears, trimmed; 4 ounces fresh Brussels sprouts, trimmed and quartered; 1 ½ cups fresh broccoli florets; 8 fresh mushrooms, sliced; 2 tablespoons all-purpose flour; 1 ¼ cups milk; ½ cup finely shredded parmesan cheese; 2 teaspoons finely shredded lemon peel

Servings: persons

8 ounces dried fettuccine
½ cup dried tomatoe, chopped (not oil-packed)
4 tablespoons butter
1 tablespoon olive oil
4 ounces fresh asparagus spears, trimmed
4 ounces fresh Brussels sprouts, trimmed and quartered
1 ½ cups fresh broccoli florets
8 fresh mushrooms, sliced
2 tablespoons all-purpose flour
1 ¼ cups milk
½ cup finely shredded parmesan cheese
2 teaspoons finely shredded lemon peel

1
Cook pasta according to package directions, adding tomatoes during the last two minutes of cooking time.
2
Drain and return to saucepan, keep warm.
3
Meanwhile, in a large skillet, heat the olive oil and one tablespoon of the butter over medium heat.
4
Add asparagus, Brussels sprouts, broccoli, and mushrooms.
5
Cook over medium heat for eight minutes or until tender.
6
Remove vegetables from skillet, set aside.
7
In same skillet, heat the remaining butter over medium heat.
8
Stir in flour.
9
Cook and stir for one minute.
10
Add milk and stir until thickened and bubbly.
11
Stir in Parmesan cheese.
12
Gently stir in pasta and vegetables.
13
If too thick, add more milk until dish reaches desired consistency.
14
Top with shredded lemon peel and additional Parmesan cheese.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 8 ounces dried fettuccine, ½ cup dried tomatoe, chopped (not oil-packed), 4 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Fettuccini With Sundried Tomatoes and Veggies 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.

That's it — enjoy your meal!

Fettuccini With Sundried Tomatoes and Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions