Ingredients
Vegetables and Pasta
- 2 tablespoons extra-virgin olive oil
- 1/4 lb fresh asparagus, ends trimmed and cut into 1-inch pieces
- 1-1/2 cups fresh broccoli, cut into 1/2-inch florets
- 1 cup sliced mushrooms
- 1 small zucchini, ends trimmed and thinly sliced
- 3 medium cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup firmly-packed baby spinach
- 1 cup frozen peas
- Salt and pepper to taste
- 12 oz dry fettuccine pasta
Sauce
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup heavy whipping cream
- 3/4 cup 2% or skim milk
- 1/2 cup grated Parmesan cheese
- 1 tablespoon grated lemon zest
- 3 tablespoons minced fresh basil
Instructions
- Sauté Vegetables: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the bottom. Add asparagus, broccoli, mushrooms, and zucchini. Sauté for 3-5 minutes until the vegetables are tender.
- Add More Vegetables: Add garlic, cherry tomatoes, spinach, and peas to the skillet with the other vegetables. Cook for an additional 2-3 minutes until the spinach has wilted. Season the vegetables with salt and pepper to taste and set aside.
- Cook Pasta: Bring salted water to a boil and cook the fettuccine until al dente according to package instructions. Reserve 3/4 cup of the pasta cooking water and then drain the pasta. Set aside.
- Prepare Sauce: In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until the mixture is golden-brown. Slowly drizzle in the heavy cream and milk, whisking continuously until smooth. Continue stirring over medium heat until the sauce becomes bubbly and thickened. Remove from heat and whisk in Parmesan cheese, lemon zest, and fresh basil. Season the sauce with salt and pepper to taste.
- Toss Pasta and Vegetables: Fold the cooked pasta and sautéed vegetables into the sauce until everything is evenly coated. Add a few splashes of the reserved pasta water as needed to loosen the sauce so it clings well to the pasta and vegetables. Adjust seasoning with salt and pepper if necessary. Serve warm and enjoy!
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk but the sauce will be less rich.
- You can swap fettuccine with any pasta shape like penne, linguine, or spaghetti.
- Fresh seasonal vegetables enhance the flavor, but frozen can also be used if fresh are unavailable.
- Add a squeeze of fresh lemon juice before serving for an extra bright flavor.
- To make this dish vegetarian, ensure the Parmesan used is made without animal rennet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
