Best 11 Festive Fettuccini Primavera Recipes

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Embark on a culinary journey to create a vibrant and flavorful dish that embodies the essence of spring with this Festive Fettuccini Primavera recipe. This delectable pasta dish is a symphony of fresh vegetables, tender fettuccini noodles, and a light, creamy sauce that dances on your palate. As you gather your ingredients, envision the burst of colors and textures that will transform your kitchen into a springtime haven. From the crisp snap of asparagus and the sweetness of carrots to the earthy notes of mushrooms and the vibrant hue of red bell peppers, each ingredient brings a unique charm to this culinary masterpiece. The creamy sauce, delicately infused with garlic, Parmesan cheese, and a hint of white wine, envelops the fettuccini and vegetables in a velvety embrace, creating a harmonious blend of flavors. Join us as we embark on a step-by-step guide to crafting this delightful dish, along with other enticing recipes that will tantalize your taste buds and make your kitchen a hub of culinary creativity.

Let's cook with our recipes!

SPINACH FETTUCCINE PRIMAVERA



Spinach Fettuccine Primavera image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 14

Salt
1 pound spinach fettuccine
2 carrots, peeled
2 medium zucchini
2 tablespoons extra-virgin olive oil
2 tablespoons butter
2 shallots, thinly sliced
2 cloves garlic, finely chopped
1 cup frozen green peas
1/2 cup dry white wine
1 cup vegetable or chicken stock
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/4 cup chopped flat-leaf parsley, a generous handful

Steps:

  • Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
  • Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Restaurant fettuccine? Here's the secret to getting homemade pasta with creamy sauce on your table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

8 oz uncooked fettuccine
1 tablespoon olive or vegetable oil
1 cup fresh broccoli florets
1 cup fresh cauliflower florets
2 medium carrots, thinly sliced (1 cup)
1 small onion, chopped (1/4 cup)
1 container (10 oz) refrigerated Alfredo pasta sauce
1/4 cup milk
1 tablespoon Dijon mustard
1 cup frozen sweet peas, rinsed to separate
1 oz shaved Parmesan cheese

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.

Nutrition Facts : Calories 570, Carbohydrate 54 g, Cholesterol 120 mg, Fat 5, Fiber 5 g, Protein 18 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 7 g, TransFat 1 g

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Fettuccine Primavera features vegetables tossed with a creamy pasta for an easy and scrumptious creamy pasta dish!

Provided by Cooking Chat

Categories     Main

Time 30m

Number Of Ingredients 8

1 lb fettuccine noodles
3/4 cup extra virgin olive oil
3/4 cup of grated parmesan or romano cheese
1 cup heavy cream - can use coconut cream if you prefer
1 bunch broccoli, chopped
3 carrots, sliced
1 tsp dried parsley or 1 tbsp fresh parsley (optional)
Fresh ground black pepper

Steps:

  • to cook the fettuccine.
  • begin steaming the carrots in an inch of boiling water, covered.
  • After the carrots have been steaming for 5 minutes, add the broccoli to steam along with the carrots for 5 more minutes. Drain and set veggies aside.
  • Start cooking the noodles after the broccoli is added to the steamer. Cook the fettuccine noodles according to package instructions.
  • When the fettuccine is cooked to your liking, drain the pasta and add the noodles back into the pot. Add the olive oil to the noodles immediately, then stir in the cheese. Add the cream to the noodles, and stir again.
  • The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper. Serve immediately along with a good class of wine!

Nutrition Facts : ServingSize 1 heaping cup, Calories 691 calories, Sugar 7.5 g, Sodium 257.3 mg, Fat 39.6 g, SaturatedFat 10.6 g, TransFat 0.2 g, Carbohydrate 70.2 g, Fiber 6.9 g, Protein 17.7 g, Cholesterol 29.8 mg

GARDEN PRIMAVERA FETTUCCINE



Garden Primavera Fettuccine image

"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup julienned carrot
1 small sweet red pepper, julienned
1/2 small yellow summer squash, sliced
1/2 small zucchini, sliced
1 cup Alfredo sauce
1 teaspoon dried basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

CHICKEN FETTUCCINE PRIMAVERA



Chicken Fettuccine Primavera image

Italian dinner ready in 25 minutes! Let Chicken Helper® and frozen vegetables speed up your preparation of this beautiful dinner meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 10

1 lb boneless skinless chicken breasts
2 tablespoons margarine or butter
2 1/2 cups milk
1 1/2 cups hot water
1 box Chicken Helper™ fettuccine Alfredo
2 cups Frozen Broccoli Cuts
1 cup frozen sweet peas
1/2 cup julienne-cut carrots (from 10-oz bag)
Shredded fresh Parmesan cheese, if desired
Fresh basil leaves, if desired

Steps:

  • Cut chicken into 1/2-inch pieces. In 12-inch skillet, melt margarine over medium-high heat. Add chicken; cook about 3 minutes, stirring occasionally, until outsides turn white.
  • Stir in milk, hot water, sauce mix and uncooked pasta (from Chicken Helper box). Heat to boiling, stirring occasionally.
  • Reduce heat. Cover and simmer 6 minutes, stirring occasionally.
  • Stir in frozen broccoli, frozen peas and the carrots. Return to boiling. Reduce heat. Cover; simmer 4 to 6 minutes longer or until pasta and vegetables are tender. Remove from heat; uncover (sauce will thicken as it stands). Sprinkle with Parmesan cheese. Garnish with basil leaves.

Nutrition Facts : Calories 330, Carbohydrate 37 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 7 g, TransFat 0 g

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

4 ounces uncooked fettuccine
1/2 cup fresh cauliflowerets
1/2 cup fresh snow peas
1/2 cup fresh broccoli florets
1/4 cup julienned carrot
1 tablespoon canola oil
1/2 cup julienned zucchini
1/4 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
1/3 cup chicken broth
1/4 cup grated Romano cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 364 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 404mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 17g protein.

"MOCK" FETTUCCINI PRIMAVERA



Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

  • Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. 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. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. 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. Discard the skin.
  • Reheat the squash strands by dipping with a strainer in boiling water just before serving. Top with Primavera Sauce.
  • Melt 2 tablespoons butter in a medium saucepan over medium high-heat. Add broccoli and saute for about 1 minute. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and stir in the rest of the butter and the parsley. Pour over or toss with the hot spaghetti squash. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.

Nutrition Facts : Calories 524 calorie, Fat 47 grams, SaturatedFat 29 grams, Carbohydrate 9 grams, Fiber 1 grams

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil, plus 1 tablespoon
2 cloves garlic, thinly sliced
1/2 pound mushrooms, quartered
1 pound asparagus, cut into 1-inch pieces, blanched
1/2 pound carrots, sliced on the bias, blanched
1/4 pound fresh peas
1/2 pound snow peas
1 pound fava beans, shelled, blanched
1 tablespoon fresh Italian parsley, minced

Steps:

  • Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

FETTUCCINE PRIMAVERA ROSA



Fettuccine Primavera Rosa image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 5

2 Tbsp. olive oil
3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus)
1 Tbsp. finely chopped garlic
1 jar Bertolli® Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Steps:

  • Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
  • Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
  • *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

SHRIMP FETTUCCINE PRIMAVERA



Shrimp Fettuccine Primavera image

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

6 oz fettuccine, broken in half
8 oz uncooked deveined peeled medium shrimp
1 1/2 cups 1-inch pieces fresh asparagus (6 oz)
1 medium red bell pepper, cut into thin 2-inch strips
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup milk
1/4 cup finely shredded fresh Parmesan cheese
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic-pepper blend

Steps:

  • In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  • In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.

Provided by spatchcock

Categories     Vegetable

Time 50m

Yield 4 main course servings

Number Of Ingredients 15

6 quarts water
2 tablespoons salt
6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
2 tablespoons olive oil
3 tablespoons butter
1 large sweet onion, finely diced
2 medium carrots, peeled and diced
3/4 cup fresh peas or 3/4 cup thawed frozen peas
kosher salt
fresh ground black pepper
1 lb fresh fettuccine or 12 ounces dry fettuccine
1 cup heavy cream or 1 cup half & half light cream
12 fresh basil leaves (I used half green and half purple!)
1/2 cup grated parmesan cheese

Steps:

  • Be sure everything is cut about the same size so the dish has a nice uniform look.
  • Bring water and salt to a rolling boil.
  • Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
  • Reserve vegetable cooking water for boiling pasta.
  • Heat butter and oil in a large skillet over med heat.
  • Add onion and carrots; cook, stirring, till soft, about 5 minutes.
  • Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
  • Cook till all veggies are tender.
  • Return veg cooking water to a boil.
  • Add fettuccine and cook till tender.
  • While pasta is cooking, add cream to veggies and stir while simmering.
  • Drain pasta and add to veggies with basil leaves and cheese.
  • Serve this terrific dish while VERY HOT.

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
  • Use fresh vegetables: Fresh vegetables will give your fettuccine primavera the best flavor. If you can, try to buy them from a local farmer's market or organic grocery store.
  • Don't overcook the vegetables: Vegetables should be cooked until they are tender-crisp, not mushy. Overcooked vegetables will lose their flavor and nutrients.
  • Use a good quality olive oil: Olive oil is a key ingredient in fettuccine primavera. Make sure you use a good quality extra virgin olive oil.
  • Season to taste: Season your fettuccine primavera with salt, pepper, and garlic powder to taste. You can also add other herbs and spices, such as basil, oregano, or rosemary.

Conclusion:

Fettuccine primavera is a delicious and easy-to-make dish that is perfect for any occasion. With its vibrant colors and fresh flavors, it is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy meal, give fettuccine primavera a try. You won't be disappointed!

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