Spinach Pasta Primavera
A vibrant, creamy spinach pasta primavera featuring colorful vegetables and a rich sherry Parmesan sauce, perfect for a hearty vegetarian main or a lively family dinner.
Ingredients
- 18 oz. spinach fettuccine ⓘ
- 6 Tbsp. butter ⓘ
- 1 large shallot
- 2 c. heavy whipping cream ⓘ
- 1 c. dry sherry ⓘ
- 1/8 tsp. nutmeg ⓘ
- 1 small yellow squash
- 1 small zucchini squash ⓘ
- 1 large red bell pepper
- 1 large blanched carrot ⓘ
- 1 large green chili pepper ⓘ
- 1 bunch broccoli florets
- 1/2 bunch celery ⓘ
- 1 oz. grated Parmesan cheese
Instructions
- Thinly slice yellow squash, zucchini squash, red bell pepper, carrot, and green chili pepper.
- Cook the spinach fettuccine in boiling, salted water for 10 minutes or until desired tenderness.
- Drain the pasta and rinse under cold water to stop the cooking process.
- In a large skillet, melt the butter over medium heat.
- Add the minced shallot and sauté until translucent.
- Pour in the heavy whipping cream and dry sherry, stirring to combine.
- Add the nutmeg and stir well.
- Stir in the sliced vegetables and cook until tender but still crisp.
- Add the blanched broccoli florets and chopped celery, cooking for another 2-3 minutes.
- Toss the cooked pasta into the sauce and vegetables, mixing thoroughly.
- Sprinkle with grated Parmesan cheese before serving.
Nutrition & Diet Analysis (per serving)
627
kcal
31% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
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).
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).