Fresh Vegetables With Fettuccine
A vibrant vegetable pasta dish featuring fresh tomatoes, mushrooms, and sliced vegetables, infused with basil and Parmesan for a wholesome, flavorful meal suitable for vegetarians.
Ingredients
- 1 Tbsp. olive oil
- 1 large onion, chopped ⓘ
- 3 cloves garlic, minced
- 3/4 lb. mushrooms, thin sliced ⓘ
- 3 lb. pear-shaped tomatoes, thinly sliced ⓘ
- 2 Tbsp. chopped fresh basil leaves ⓘ
- 1 lb. dry eggless fettuccine ⓘ
- 1/2 lb. carrots, thin sliced ⓘ
- 3/4 lb. squash, thin sliced
- 3/4 lb. zucchini, thin sliced ⓘ
- 1/4 c. grated Parmesan cheese ⓘ
Instructions
- Heat oil in a 4 to 5-quart pan over medium heat.
- Add chopped onion and cook, stirring occasionally, until soft (about 7 minutes).
- Add minced garlic and sliced mushrooms, cook until all liquid has evaporated (about 5 minutes).
- Add thinly sliced tomatoes and chopped fresh basil leaves.
- Continue to cook until mixture is thickened (about 10 more minutes), stirring occasionally.
Tips & Substitutions
For a more robust flavor, consider adding a splash of white wine to the pan after cooking the mushrooms. If you want to substitute ingredients, you can use any seasonal vegetables like bell peppers or asparagus. Fresh herbs like oregano or thyme can also enhance the dish. If you're looking for a gluten-free option, try using rice noodles instead of fettuccine.
Serving Suggestions
Serve this dish warm, garnished with grated Parmesan cheese. It pairs beautifully with a side salad or crusty bread for a complete meal. For a heartier option, consider serving it alongside grilled chicken or shrimp. This recipe also makes a wonderful base for Italian recipes, allowing you to add your favorite proteins or additional vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or vegetable broth to the pan and gently warm over low heat, stirring occasionally to prevent sticking. Alternatively, you can microwave individual portions, covered, for about 1-2 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Vegetables With Fettuccine contains roughly 927 calories, with 41g protein, 134g carbohydrates, and 36g fat. It is an excellent source of iron (222% of the Daily Value), vitamin A (221% of the Daily Value), and dietary fiber (175% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 891mg per serving (39% of the Daily Value).
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 make this dish vegetarian?
Absolutely! This recipe is already vegetarian-friendly as it uses fresh vegetables and no meat. You can enhance the flavor by adding more vegetables or substituting with vegetable broth instead of water if you choose to add any extra liquid.
What can I substitute for fettuccine?
If you're looking for alternatives to eggless fettuccine, consider using whole wheat pasta, gluten-free pasta, or even spiralized vegetables like zucchini noodles for a low-carb option. Each will provide a different texture and flavor, so choose based on your preference.
How can I add protein to this dish?
To incorporate protein, consider adding cooked chicken, shrimp, or sautéed tofu. These options will complement the fresh vegetables nicely. You can also mix in some cooked beans or lentils for a vegetarian protein boost, making the dish more filling.
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).