Vegetable Fettuccine Recipe

Name: Vegetable Fettuccine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini, unpeeled and cut into thin strips; 2 carrots, pared and cut into thin strips; 1 cup sliced mushrooms; 2 green onions, sliced 1/2 inch pieces; 2 garlic cloves, minced; ¼ cup butter; ½ teaspoon dried basil; ½ teaspoon salt; ¼ teaspoon pepper; 1 (8 ounce) package fettuccine; 4 ounces spinach fettuccine; ¾ cup grated parmesan cheese; 2 egg yolks; 1 cup whipping cream; ¼ cup grated parmesan cheese

Servings: persons

2 small zucchini, unpeeled and cut into thin strips
2 carrots, pared and cut into thin strips
1 cup sliced mushrooms
2 green onions, sliced 1/2 inch pieces
2 garlic cloves, minced
¼ cup butter
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon pepper
1 (8 ounce) package fettuccine
4 ounces spinach fettuccine
¾ cup grated parmesan cheese
2 egg yolks
1 cup whipping cream
¼ cup grated parmesan cheese

1
Saute first 5 ingredients in butter in a large skillet for 5 minutes.
2
Stir in basil, salt & pepper- set aside.
3
Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain.
4
Combine fettuccine and vegetables in one Dutch oven, toss gently.
5
Simmer mixture until heated, stirring occasionally.
6
Stir in 3/4 cup parmesan cheese.
7
Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently.
8
Cook over medium heat until thickened.
9
Place on a serving platter and sprinkle with 1/4 cup parmesan cheese.

626

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: 2 small zucchini, unpeeled and cut into thin strips, 2 carrots, pared and cut into thin strips, 1 cup sliced mushrooms, 2 green onions, sliced 1/2 inch pieces, and more.

Yes, Vegetable Fettuccine 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.

Vegetable Fettuccine

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