Creamy Fettuccine Primavera

Creamy Fettuccine Primavera
Creamy Fettuccine Primavera

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups green beans, trimmed and halved crosswise

  • 2

    cups broccoli florets

  • 1/2

    cup 1" slices asparagus (about 2 oz)

  • 6

    oz uncooked fettuccine

  • 1

    Tbsp olive oil

  • 1

    cup chopped onion

  • 2

    tsp minced fresh garlic

  • 1/8

    tsp crushed red pepper flakes

  • 1/2

    cup fresh or frozen green peas

  • 1

    cup grape tomatoes, halved

  • 2/3

    cup half and half

  • 1

    tsp cornstarch

  • 3/4

    tsp salt

  • 1/4

    cup chopped fresh basil

  • 1/4

    cup shaved Parmigiano Reggiano

Directions

1. Cook green beans in boiling water 1 min. Add broccoli and asparagus; cook 2 min or until vegetables are crisp tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 min or until al dente. Drain and add to vegetable mixture. 2. Heat oil in a large nonstick skillet over med-high heat. Add 1 cup onion and saute for 2 min. Add garlic and red pepper; saute 1 min. Add tomatoes; saute 2 min. Combine half and half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half and half mixture and salt to pan; cook 1 min or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.

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