One-Pot Creamy Fettuccine and Vegetable Primavera in Just 30 Minutes

The summer is coming to a close, and it’s time to use up all those fresh vegetables. Creamy fettuccine and vegetable primavera is a great dish to highlight healthy vegetables with a creamy, irresistible sauce. My family and I eat at least two vegetarian dinners a week, and this is one of my favorites because everything is made in one pot and in 30 minutes. Even the kids chow down on the fresh broccoli and zucchini because it is covered in a delicious, buttery sauce. Let me show you how to make it:

Get The Creamy Fettuccine and Vegetable Primavera Ready With Prep Work

Start with mise en place, getting all your ingredients prepared so that the cooking process can be fun! There is nothing worse than getting halfway into dinner and realizing you need to chop a vegetable while your food on the stove burns!

Step 1: Chop Your Vegetables

Chop a yellow squash and a zucchini in semi-circles and then chop a red bell pepper. Then, pull apart two fresh heads of broccoli into bite-sized florets. You want to keep the vegetables the same general size so that they will cook evenly.

Step 2: Dice Your Onion

You will also need to dice a small white onion.

Step 3: Cooking the Fettuccine Noodles

While you’re chopping vegetables, start heating a pot of water for your fettuccine noodles. You’ll need 16 oz of fettuccine. Follow the instructions on the package for proper boiling time, but it will probably be somewhere around 9-11 minutes. When they are done, drain them in a colander and let them rest until they are needed later in the recipe.

Step 4: Cooking Broccoli And Bell Pepper

Using medium to high heat, add 1 tablespoon each of olive oil and butter to a cast-iron skillet or large sauté pan. Cook the broccoli and bell pepper for about 5 minutes or until they are tender. Remove those two vegetables and add another tablespoon each of butter and oil.

Step 5: Sauté Zucchini And Squash

Sauté the zucchini and squash for about 3-4 minutes or until they soften. Remove those into the same bowl as the broccoli.

Step 6: Cooking Onion And Garlic

One more time, add another tablespoon each of butter and olive oil. Toss in the diced onion and a tablespoon of minced garlic. Let that brown for about 4 or 5 minutes.

Step 7: Creating The Creamy Sauce

When the onions are tender and translucent, add 1 cup of chicken broth. If you need to keep this creamy fettuccine and vegetable primavera strictly vegetarian, you can use vegetable broth or white wine. Let this mixture heat and reduce for about 4 to 5 minutes. After reducing the chicken broth, pour in one cup of heavy cream, 1 teaspoon of Kosher salt, and 1/2 teaspoon of black pepper. Let that simmer for 3 to 5 minutes.

Step 8: Combine The Ingredients

Add in the fettuccine from earlier and slowly toss it in the creamy sauce.

Step 9: Add The sautéed Vegetables

When the fettuccine is well coated, pour in the sautéed vegetables.

Step 10: Mix Together Thoroughly

Continue to toss the creamy fettuccine and vegetable primavera over medium heat until everything is warmed through. I prefer to use tongs when mixing this dish because I can control the food better. They seem more gentle than a wooden spoon and help keep the liquid and veggies from spilling out. Your skillet will be very full, and your kitchen will smell amazing!

Serving Suggestions for Creamy Fettuccine and Vegetable Primavera

Serve the creamy fettuccine and vegetable primavera in bowls so that the creamy sauce doesn’t get lost on a flat plate. Top the bowl with a little basil.

And there you have a delicious, one-pot meal that took no longer than 30 minutes! Another great feature is that this creamy fettuccine and vegetable primavera recipe tastes great the next day for lunch.

For more easy dinner ideas, visit my 30-minute meals page, my Crockpot meals page, or follow my boards on Pinterest. Happy cooking, y’all!

Creamy Fettuccine and Vegetable Primavera

A creamy fettuccine primavera loaded with sautéed broccoli, bell pepper, zucchini, squash and onion in a garlic, broth and heavy cream sauce. On the table in about 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Italian

Ingredients Method Notes

Ingredients

  

• 16 oz fettuccine
• 1 yellow squash cut in half-moons
• 1 zucchini cut in half-moons
• 1 red bell pepper chopped
• 2 heads broccoli cut into bite-sized florets
• 1 small white onion diced
• 3 tablespoons olive oil divided
• 3 tablespoons butter divided
• 1 tablespoon minced garlic
• 1 cup chicken broth or vegetable broth or white wine
• 1 cup heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• fresh basil for topping

Method

 

1. Chop the squash, zucchini and bell pepper and break the broccoli into florets, keeping everything a similar size. Dice the onion.
2. Cook the fettuccine according to the package (about 9-11 minutes), drain and set aside.
3. In a cast-iron skillet or large sauté pan over medium-high heat, melt 1 tablespoon each of butter and olive oil. Cook the broccoli and bell pepper about 5 minutes until tender; remove to a bowl.
4. Add another tablespoon each of butter and oil and sauté the zucchini and squash 3-4 minutes until softened; add to the bowl.
5. Add the last tablespoon each of butter and oil, then the onion and garlic. Cook 4-5 minutes until the onion is tender and translucent.
6. Pour in the broth and let it reduce 4-5 minutes. Add the heavy cream, salt and pepper and simmer 3-5 minutes.
7. Add the fettuccine and toss gently in the sauce, then add the vegetables and toss over medium heat until warmed through (tongs work best).
8. Serve in bowls so the sauce is not lost, topped with a little basil.

Notes

Use vegetable broth or white wine to keep it vegetarian.