Vegetable Fettuccine Primavera
A vibrant vegetable pasta dish featuring tender carrots, broccoli, and creamy Parmesan sauce, perfect for a light yet satisfying vegetarian meal suitable for family dinners.
Ingredients
Instructions
- Bring 8 cups of water to a full boil.
- Add fettuccine and sliced carrots to the boiling water.
- Cook for 6 minutes; then add broccoli florets and cook for an additional 4 to 5 minutes until vegetables are tender.
- Drain the pasta and vegetables and set aside.
- Melt butter in a saucepan, stir in flour, salt, and nutmeg; cook until smooth and bubbly, about 1 minute.
- Gradually add milk, cook over medium heat for 4 to 6 minutes until the mixture boils, then boil for 1 minute.
- Stir in the cooked vegetables and pasta, cook for 3 to 4 minutes.
- Sprinkle with grated Parmesan cheese before serving.
Tips & Substitutions
For a creamier sauce, consider adding a splash of white wine or using half-and-half instead of milk. You can substitute fettuccine with whole wheat or gluten-free pasta if desired. Feel free to add other vegetables like bell peppers or zucchini for extra flavor. This dish also pairs well with Chewy Breadsticks for a complete meal.
Serving Suggestions
Serve the Vegetable Fettuccine Primavera warm, garnished with additional Parmesan cheese and freshly cracked black pepper. It pairs excellently with a light salad or garlic bread. For a heartier option, consider serving alongside Seafood Or Chicken Fettuccini for a delightful combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of milk to loosen the sauce, or microwave in short intervals, stirring in between until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Fettuccine Primavera contains roughly 1693 calories, with 26g protein, 164g carbohydrates, and 106g fat. It is an excellent source of dietary fiber (107% of the Daily Value), iron (57% of the Daily Value), and protein (52% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1961mg per serving (85% 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 recipe vegan?
Yes, you can easily make this dish vegan by substituting the butter with olive oil or vegan butter and using a non-dairy milk like almond or oat milk. Replace Parmesan cheese with a vegan cheese alternative or nutritional yeast for a cheesy flavor.
How can I make the sauce thicker?
To thicken the sauce, you can add an extra tablespoon of flour when cooking the butter mixture or allow it to simmer a little longer to reduce. Alternatively, blending a small amount of the cooked pasta with the sauce can also achieve a thicker consistency.
What other vegetables work well in this dish?
You can include a variety of vegetables such as bell peppers, zucchini, snap peas, or asparagus for added color and nutrition. Just be sure to adjust the cooking time accordingly so that all vegetables remain tender yet crisp.
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).