"Mock" Fettuccini Primavera Recipe

Name: "Mock" Fettuccini Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium spaghetti squash; Primavera Sauce, recipe follows; 4 tablespoons unsalted butter (1/2 stick); 1/2 cup small broccoli florets, lightly blanched; 1 cup heavy cream; 1 egg yolk; 1 clove garlic, crushed; 1 1/2 cups freshly grated Parmesan; 1/4 cup chopped fresh parsley leaves; Salt and pepper; Fresh basil leaves, for garnish; Grape tomatoes, sliced in half, for garnish

Servings: persons

1/2 medium spaghetti squash
Primavera Sauce, recipe follows
4 tablespoons unsalted butter (1/2 stick)
1/2 cup small broccoli florets, lightly blanched
1 cup heavy cream
1 egg yolk
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half, for garnish

1
Slice squash in half lengthwise.
2
Scoop out the seeds with a spoon as you would a pumpkin.
3
Then completely submerge both halves in boiling water and cook for about 20 to 25 minutes, or until the inside is tender to a fork and pulls apart in strands.
4
(It is better to undercook if you are not sure).
5
Remove, drain, and cool with cold water or an ice bath to stop the cooking.
6
Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands.
7
Discard the skin.
8
Reheat the squash strands by dipping with a strainer in boiling water just before serving.
9
Top with Primavera Sauce.
10
Melt 2 tablespoons butter in a medium saucepan over medium high-heat.
11
Add broccoli and saute for about 1 minute.
12
Then whisk in cream and egg yolk and cook for only 1 to 2 minutes.
13
Next, add garlic and cheese and whisk quickly just to heat through.
14
Remove from heat and stir in the rest of the butter and the parsley.
15
Pour over or toss with the hot spaghetti squash.
16
Season with salt and pepper, if desired.
17
Garnish with fresh basil leaves and grape tomatoes.

520

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 1/2 medium spaghetti squash, Primavera Sauce, recipe follows, 4 tablespoons unsalted butter (1/2 stick), 1/2 cup small broccoli florets, lightly blanched, and more.

Yes, "Mock" 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.

That's it — enjoy your meal!

"Mock" Fettuccini Primavera

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions