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Creamy Fettuccine and Vegetable Primavera

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.