Creamy Fettuccine and Vegetable Primavera
This creamy fettuccine and vegetable primavera is a healthy vegetarian meal you can have ready in 30 minutes or less!
Ingredients
- 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
Instructions
- 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.