Best 5 Fettuccine With Fresh Vegetables Recipes
Indulge in a symphony of flavors with our Fettuccine with Fresh Vegetables, a delightful vegetarian dish that combines the vibrant colors and textures of fresh vegetables with the comforting embrace of homemade fettuccine pasta. This culinary masterpiece is a harmonious blend of flavors and textures, featuring a medley of crisp bell peppers, tender zucchini, juicy tomatoes, and earthy mushrooms, all sautéed to perfection and tossed with al dente fettuccine. A burst of herbs and a hint of garlic add depth and complexity to the dish, while a sprinkle of Parmesan cheese provides a rich and nutty finish. With variations ranging from a creamy mushroom sauce to a zesty sun-dried tomato pesto, this recipe offers a delightful adventure for every palate. Prepare to tantalize your taste buds with this symphony of flavors and textures, and savor the joy of a wholesome and satisfying vegetarian meal.
Check out the recipes below so you can choose the best recipe for yourself!
FETTUCCINE WITH FRESH VEGETABLES
Make and share this Fettuccine With Fresh Vegetables recipe from Food.com.
Provided by Daisy58
Categories < 30 Mins
Time 25m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
- Cook and stir about 8 minutes.
- Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.
PASTA WITH FRESH VEGETABLES
Looking for a recipe with summer flavor? This delicious vegetable pasta dish is so easy to prepare and a great way to use up your garden-fresh veggies. It's also hearty and nutritious but still lower in fat and calories! -Laurie Couture, Swanton, Vermont
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. , Meanwhile, in a large nonstick skillet, saute carrots in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in tomatoes, broccoli, squash, green pepper and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 8-10 minutes., Stir in pasta; sprinkle with cheese.
Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 244mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
FETTUCCINE AND VEGETABLES PARMESAN
Enjoy this cheesy pasta and vegetable recipe for dinner, that's ready in just 30 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
- Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
- Stir cheese mixture into pasta mixture.
Nutrition Facts : Calories 370, Carbohydrate 55 g, Cholesterol 60 mg, Fat 1, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 11 g, TransFat 0 g
SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
FETTUCCINE WITH FRESH VEGETABLES
Made with Mrs. Dash Garlic & Herb seasoning blend. This came from Mrs. Dash. I have not tried this, just posting for safe keeping.
Provided by internetnut
Categories Vegetable
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare pasta according to package directions.
- Meanwhile, heat oil in large skillet over medium heat; add vegetables and Mrs. Dash. Cook and stir until tender-about 8 minutes.
- Toss together hot pasta, vegetables and lemon juice. Mix in cheese and serve.
Nutrition Facts : Calories 265.5, Fat 10.7, SaturatedFat 3.1, Cholesterol 43, Sodium 117.2, Carbohydrate 33.9, Fiber 2.7, Sugar 3.7, Protein 9.8
Tips:
- For the best flavor, use fresh vegetables that are in season.
- If you don't have fresh vegetables on hand, you can use frozen or canned vegetables. Just be sure to drain and rinse them well before using.
- To make the dish more hearty, you can add some cooked chicken, shrimp, or tofu.
- If you want a creamier sauce, you can add some heavy cream or sour cream. Just be sure to adjust the seasonings accordingly.
- Serve the fettuccine immediately, topped with freshly grated Parmesan cheese.
Conclusion:
This fettuccine with fresh vegetables is a delicious and easy-to-make meal that is perfect for any occasion. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and healthy meal, give this recipe a try.
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