Whole Wheat Fettuccine With Spring Vegetables

Name: Whole Wheat Fettuccine With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces whole wheat fettuccine; 2 teaspoons olive oil; 2 shallots, thinly sliced; 1 teaspoon garlic, minced; 1 jalapeno pepper, fresh, seeded and finely chopped; ¾ cup celery, thinly sliced; ¾ cup carrot, thinly sliced; 1 cup broccoli floret, small or cut into little pieces; 8 ounces asparagus, cut into small pieces; 1 small zucchini, cut into thin slices; 2 cups shiitake mushrooms or 2 cups white mushrooms; 4 ounces pea pods; ¾ cup vegetable broth or ¾ cup chicken broth; ½ teaspoon salt; ¼ teaspoon ground black pepper; 2 tablespoons chives, snipped

Servings: persons

6 ounces whole wheat fettuccine
2 teaspoons olive oil
2 shallots, thinly sliced
1 teaspoon garlic, minced
1 jalapeno pepper, fresh, seeded and finely chopped
¾ cup celery, thinly sliced
¾ cup carrot, thinly sliced
1 cup broccoli floret, small or cut into little pieces
8 ounces asparagus, cut into small pieces
1 small zucchini, cut into thin slices
2 cups shiitake mushrooms or 2 cups white mushrooms
4 ounces pea pods
¾ cup vegetable broth or ¾ cup chicken broth
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons chives, snipped

1
Cook fettuccine according to package directions.
2
When done, drain the pasta and keep warm.
3
In a large skillet heat oil over high heat.
4
Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
5
Add celery and carrot, cook and stir for one minute.
6
Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth.
7
Cover and cook for 3 minutes.
8
Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
9
Garnish with snipped chives and serve.

192

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 16 ingredients. The key ingredients include: 6 ounces whole wheat fettuccine, 2 teaspoons olive oil, 2 shallots, thinly sliced, 1 teaspoon garlic, minced, and more.

Yes, Whole Wheat Fettuccine With Spring Vegetables 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!