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Creamy Fettuccine Primavera


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  • 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


Servings 4


Step 1

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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