Spring Fettuccine


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Filled with the season's best vegetables, this pasta is healthy and filling.

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Serving Size / Yield

4-6 servings


  • 4 Tbs. butter
  • 1/4 C. chopped shallots
  • 1 C. chopped carrots
  • 1 C. broccoli florets, cut into sm. pieces
  • 4 asparagus, trimmed and cut into sm. pieces
  • 1/2 C. frozen peas
  • 1 C. heavy cream
  • salt
  • pepper
  • 1 lb. fettuccine
  • 3/4 C. grated parmesan cheese
  • 10 basil leaves, cut into thin slices

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In a large skillet, melt butter over medium heat. Add shallots and carrots, and cook of 5 minutes, until softened. Bring 4 qts. water to boil in a large pot. Add salt to taste. Add broccoli and asparagus and cook for 1 minute. Scoop out the vegetables and drain them well, leaving the water boiling in the pot. Put the broccoli and asparagus in a skillet with the peas and cream. Bring to a simmer. Season to taste with salt and pepper. Remove from the heat. Put the pasta into boiling water and cook until the pasta is al dente. Drain the fettuccine and add it to the skillet. Add cheese and toss. Sprinkle with basil and serve.

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