Fettuccine Jardiniere

Elevate your pasta night with Fettuccine Jardiniere, a vibrant and creamy medley of sautéed vegetables and al dente fettuccine coated in a luscious Parmesan-infused sauce. This colorful dish brings together crisp red bell peppers, tender zucchini, sweet cherry tomatoes, and julienned carrots, all delicately flavored with garlic, fresh basil, and parsley. Perfect for any occasion, this recipe is ready in just 35 minutes, making it ideal for busy weeknights or elegant dinners alike. Serve this irresistible pasta creation with an extra sprinkle of Parmesan and a dash of crushed red pepper flakes for a satisfying, restaurant-quality meal at home that’s sure to impress.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 oz fettuccine
• 3 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• 1 medium onion, finely chopped
• 1 red bell pepper, julienned
• 1 medium zucchini, sliced into half-moons
• 1 large carrot, julienned
• 1.5 cups cherry tomatoes, halved
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 2 tbsp fresh basil leaves, chopped
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 0.5 tsp ground black pepper
• 0.25 tsp crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil and cook the fettuccine until al dente, according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.

Step 2

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.

Step 3

Add the minced garlic and chopped onion to the skillet. Sauté for 2-3 minutes until the onion becomes translucent and fragrant.

Step 4

Add the red bell pepper, zucchini, and carrot to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.

Step 5

Stir in the cherry tomatoes and cook for an additional 2-3 minutes until they begin to soften.

Step 6

Reduce the heat to low and pour in the heavy cream, stirring well to combine with the vegetables.

Step 7

Add the grated Parmesan cheese, fresh basil, parsley, salt, and black pepper. Stir until the cheese has melted and the sauce has thickened slightly.

Step 8

If the sauce is too thick, add small amounts of the reserved pasta water until the desired consistency is achieved.

Step 9

Toss the cooked fettuccine with the sauce and vegetables until evenly coated.

Step 10

Serve immediately, garnished with extra Parmesan cheese and a sprinkle of crushed red pepper flakes, if desired.

Nutrition Facts

Serving size	1421.3 grams (1421.3g)

Amount per serving	% Daily Value*
Calories	2260

Total Fat 160.90g	206%
Saturated Fat 75.90g	380%
Polyunsaturated Fat 4.70g
Cholesterol 346mg	115%
Sodium 3372mg	147%
Total Carbohydrate 146.30g	53%
Dietary Fiber 16.30g	58%
Total Sugars 26.00g
Protein 42.70g	85%

Vitamin D 5IU	23%
Calcium 635mg	49%
Iron 8mg	46%
Potassium 2102mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.7%

Protein: 7.7%

Carbs: 26.6%