Ingredients
Scale
- 8 ounces fettuccine pasta (or spaghetti, penne, or another shape)
- 4 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 tablespoons finely chopped shallot (or yellow onion)
- 2 teaspoons finely chopped garlic (1–2 cloves)
- 1 carrot, peeled and sliced into matchsticks
- 2 cups broccoli florets (about 4 ounces)
- ½ pound fresh asparagus spears, sliced into 2-inch pieces
- 1 cup sliced bell pepper (red, orange, or a mix)
- 1½ cups heavy whipping cream
- Kosher salt
- 1 cup cherry tomatoes, sliced in half
- 1 cup peas (fresh or frozen)
- ¾ cup grated Parmesan cheese
- ¼ cup fresh basil leaves (or chopped parsley)
Instructions
- Boil pasta in salted water until al dente, then drain and keep warm.
- Melt butter and olive oil in a skillet, add shallot and garlic, cooking until aromatic.
- Add sliced carrots and cook until slightly tender.
- Add broccoli and asparagus, cover, and steam until bright green and tender.
- Add bell peppers and cook until slightly softened.
- Pour in heavy cream and salt, bring to a boil, and let thicken.
- Stir in cherry tomatoes, peas, and Parmesan, mixing well.
- Combine pasta with the sauce, ensuring all pasta is coated.
- Serve garnished with remaining Parmesan and fresh basil.
Notes
Use fresh seasonal vegetables for best flavor.
Ensure pasta is cooked al dente for the right texture.
Feel free to adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 100mg