Vegetable Fettuccine Recipe ๐
Overview:
This Vegetable Fettuccine recipe is a delightful blend of colorful vegetables, savory herbs, and creamy Parmesan cheese, all served atop tender fettuccine pasta. With a total preparation time of just 40 minutes, it’s perfect for a quick and satisfying weeknight dinner or a special occasion feast. This dish not only tantalizes the taste buds but also adds a vibrant burst of colors to your dinner table. ๐ Serve it with a side of fresh green salad and some crusty bread for a complete and satisfying meal experience.
- Recipe Name: Vegetable Fettuccine
- Cuisine: European
- Keywords:
< 60 Mins,Stove Top - Rating: โญโญโญโญโญ (Based on 1 review)
Ingredients:
- 2 zucchinis
- 2 carrots
- 1 bunch of green onions
- 2 garlic cloves
- 2 tablespoons butter
- 1/4 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 pound fettuccine pasta
- 2 cups spinach fettuccine
- 1 cup grated Parmesan cheese
Nutrition Facts (Per Serving):
- Calories: 516.2
- Fat: 30.8g
- Saturated Fat: 17.9g
- Cholesterol: 198.5mg
- Sodium: 553.5mg
- Carbohydrates: 44.4g
- Fiber: 2.6g
- Sugar: 2.9g
- Protein: 16.9g
Instructions:
| Step | Description |
|---|---|
| 1 | Sautรฉ zucchinis, carrots, green onions, and garlic cloves in butter in a large skillet for about 5 minutes until tender and fragrant. |
| 2 | Stir in dried basil, salt, and pepper, then set the mixture aside. |
| 3 | Cook fettuccine pasta separately in two Dutch ovens according to package directions, omitting salt. Once cooked, drain the pasta. |
| 4 | Combine the cooked fettuccine pasta and sautรฉed vegetables in one of the Dutch ovens, tossing gently to mix them together. |
| 5 | Simmer the fettuccine and vegetable mixture until heated through, stirring occasionally to ensure even heating. |
| 6 | Stir in 3/4 cup of grated Parmesan cheese, allowing it to melt and blend into the mixture. |
| 7 | In a separate bowl, beat the egg yolks and whipping cream until foamy, then add the fettuccine mixture, tossing gently to coat the pasta evenly. |
| 8 | Cook the combined mixture over medium heat until it thickens to your desired consistency. |
| 9 | Transfer the prepared Vegetable Fettuccine to a serving platter and sprinkle with the remaining 1/4 cup of grated Parmesan cheese for an extra burst of flavor. |
| 10 | Serve hot and enjoy the delicious combination of flavors and textures! |
Tips:
- Vegetable Variation: Feel free to customize this recipe with your favorite vegetables. Bell peppers, mushrooms, or cherry tomatoes would make tasty additions.
- Creamy Texture: For an even creamier texture, you can add a splash of heavy cream or cream cheese to the sauce.
- Garnish: Garnish the dish with fresh chopped herbs like parsley or basil before serving to add a pop of color and freshness.
- Make It Vegan: Simply substitute the butter and Parmesan cheese with plant-based alternatives to make this dish vegan-friendly.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave before serving.
Whether you're cooking for a cozy family dinner or entertaining guests, this Vegetable Fettuccine recipe is sure to impress with its vibrant flavors and satisfying textures. Enjoy every bite of this delicious pasta dish! ๐ฝ๏ธ
