Fettucine And Veggies
Creamy fettucine tossed with sautéed mushrooms, fresh vegetables, and a cheesy egg sauce, perfect for a quick, flavorful vegetarian meal for any pasta lover.
Ingredients
Instructions
- Sauté mushrooms and garlic in margarine.
- Stir in the cooked vegetables of your choice and set aside.
- In a blender, blend egg and Ricotta cheese. Add milk and Parmesan cheese, then blend well.
- Add the egg mixture to the vegetable mixture and simmer for 2 minutes.
- Toss with cooked fettucine and sprinkle with chopped parsley before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of low-fat milk to the egg and Ricotta mixture. You can also substitute the vegetables with your favorites, such as spinach or bell peppers, for added flavor. If you want to reduce calories, use less Parmesan cheese or replace it with nutritional yeast. This dish pairs beautifully with Quick Lo-Fat Herb Spaghetti Sauce for an extra layer of taste.
Serving Suggestions
Serve this dish with a side salad or garlic bread for a complete meal. It pairs well with a light white wine, such as Pinot Grigio, or a refreshing Italian Water Ice for dessert. For a more filling option, consider adding grilled chicken or shrimp to the veggie mix to enhance protein content.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to the dish to prevent it from drying out. Warm it gently in the microwave or on the stovetop until heated through, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Fettucine And Veggies contains roughly 444 calories, with 14g protein, 68g carbohydrates, and 15g fat. It is an excellent source of vitamin D (79% of the Daily Value), vitamin C (57% of the Daily Value), and iron (37% of the Daily Value), and a good source of vitamin A. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use gluten-free pasta for this recipe?
Absolutely! Gluten-free pasta works well in this dish. Just make sure to follow the cooking instructions on the package, as gluten-free pasta can have different cooking times. The flavors from the veggies and sauce will complement it nicely.
What can I do if I don't have Ricotta cheese?
If Ricotta cheese is unavailable, you can use cottage cheese or cream cheese as a substitute. Blend it well to achieve a smooth consistency. Alternatively, you could try making a homemade version by blending silken tofu with a bit of lemon juice for a dairy-free option.
How can I make this recipe vegan?
To make this dish vegan, replace the egg with a flaxseed meal or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water, let sit until thickened). Use a plant-based Ricotta or tofu instead of dairy options, and choose a vegan-friendly pasta. The flavors will still shine through!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).