Vegetable Fettuccine
Colorful vegetable fettuccine tossed in creamy Parmesan sauce, perfect for a savory vegetarian meal that’s both satisfying and full of fresh flavors. Ideal for weeknights or casual gatherings.
Ingredients
- 2 small zucchini, cut into thin strips ⓘ
- 2 carrots, cut into thin strips
- 1 cup sliced fresh mushrooms ⓘ
- 4 green onions, cut into 1-inch pieces ⓘ
- 1 clove minced garlic ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 (15 oz.) can garbanzo beans, drained ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
- 1 (8 oz.) package fettuccine ⓘ
- 1/2 (8 oz.) package spinach fettuccine ⓘ
- 1 cup grated Parmesan cheese, divided ⓘ
- 2 egg yolks ⓘ
- 1 cup whipped cream ⓘ
Instructions
- Saute vegetables and garlic until crisp-tender.
- Stir in beans, basil, salt and pepper.
- Cook fettuccine separately according to package directions.
- Drain the cooked fettuccine.
- Combine fettuccine and vegetables in a Dutch oven and toss gently.
- Simmer until thoroughly heated.
- Stir in 3/4 cup Parmesan cheese.
- Beat egg yolks and whipped cream until foamy.
- Add the egg and cream mixture to the fettuccine and toss gently.
- Heat until thickened, then pour into a serving dish.
- Add remaining Parmesan cheese and sprinkle over the top.
Tips & Substitutions
For added flavor, consider using olive oil instead of butter or margarine. You can also substitute the garbanzo beans with white beans for a different texture. If you prefer a lighter dish, you can use whole wheat fettuccine or zucchini noodles. To enhance the dish, add a pinch of red pepper flakes for heat or a squeeze of lemon juice for brightness.
Serving Suggestions
This vegetable fettuccine pairs well with a light salad or garlic bread for a complete meal. For a heartier option, serve alongside grilled chicken or shrimp. You can also sprinkle fresh herbs like basil or parsley on top for added freshness. It makes a fantastic vegetarian option for gatherings, and you can easily explore more vegetarian recipes to complement this dish.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, adding a splash of cream or water to keep the dish moist. Avoid microwaving as it may make the fettuccine gummy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Fettuccine contains roughly 1640 calories, with 48g protein, 146g carbohydrates, and 98g fat. It is an excellent source of vitamin A (245% of the Daily Value), vitamin D (166% of the Daily Value), and protein (95% of the Daily Value). Note that it is relatively high in sodium, at 2324mg per serving (101% 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 ahead of time?
Yes, you can prepare the vegetable mixture and cook the fettuccine ahead of time. Store them separately in the refrigerator. When ready to serve, combine and heat on the stovetop, adding the egg yolk and cream mixture just before serving for the best texture.
What can I use instead of Parmesan cheese?
If you're looking for a substitute, nutritional yeast is a great dairy-free option that adds a cheesy flavor. Alternatively, Pecorino Romano or Grana Padano can be used for a similar taste profile. For a vegan version, try using cashew cheese or a store-bought vegan Parmesan.
How can I make this dish spicier?
To add some heat, incorporate red pepper flakes or diced jalapeños when sautéing the vegetables. You can also serve the dish with a spicy chili oil drizzle or add a few dashes of hot sauce to taste right before serving.
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).