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Creamy Fettuccine and Vegetable Primavera

Heidi Davison
This creamy fettuccine and vegetable primavera is a healthy vegetarian meal you can have ready in 30 minutes or less!
4.50 from 4 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entree
Cuisine Italian
Servings 6 -8


  • 1 medium zucchini chopped
  • 2 heads broccoli cut into florets
  • 1 red bell pepper chopped
  • 1 yellow squash chopped
  • 3 Tbsp butter divided
  • 3 Tbsp olive oil divided
  • 1 Tbsp minced garlic
  • 1 small white onion chopped
  • 16 oz fettuccine noodles made to package instructions
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 tsp Kosher salt
  • 1/2 tsp fresh ground pepper
  • Optional: basil to sprinkle on top


  • Prepare fettuccine noodles. Reserve in colander.
  • Chop and dice all vegetables, including the onion.
  • Heat 1 Tbsp each butter and oil and saute bell pepper and broccoli 5 minutes or until tender.
  • Remove broccoli and bell pepper from heat.
  • Add another Tbsp each of butter and oil to the skillet and cook zucchini and squash 3-4 minutes.
  • Remove squash and zucchini from heat.
  • Put in another Tbsp each of oil and butter and saute the diced onion and garlic 4-5 minutes.
  • Add chicken broth and heat for 4-5 minutes.
  • Pour cream, salt, and pepper and let simmer for 3-5 minutes.
  • Add reserved pasta to the skillet and toss gently with the sauce.
  • Pour in vegetables and toss again.
  • Heat until fettuccine and vegetables are warmed through.
  • Serve in bowls topped with fresh basil.