Italian Veggie Creamy Fettuccini

Indulge in the rich, comforting flavors of Italian Veggie Creamy Fettuccini, a delightful vegetarian pasta dish that’s brimming with fresh ingredients and irresistible creaminess. Perfectly al dente fettuccini is tossed in a luscious Parmesan-infused sauce and layered with vibrant sautéed vegetables, including red bell peppers, zucchini, and tender baby spinach, all seasoned with aromatic Italian herbs. A touch of red pepper flakes adds optional heat, making this recipe easily customizable for your flavor preferences. Ready in just 35 minutes, this dish is an ideal weeknight dinner or an impressive addition to your Italian-inspired menu. Serve it with a sprinkle of extra Parmesan and a drizzle of olive oil for a meal that’s as beautiful as it is delicious.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces fettuccini pasta
• 2 tablespoons olive oil
• 3 units garlic cloves, minced
• 1 unit yellow onion, diced
• 1 unit red bell pepper, sliced
• 1 unit zucchini, sliced into half-moons
• 2 cups baby spinach
• 1 cup heavy cream
• 3 ounces Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 0.5 teaspoons red pepper flakes (optional)
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0 water for boiling pasta

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccini pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, heat olive oil in a large skillet over medium heat.

Step 3

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

Step 4

Stir in the red bell pepper and zucchini slices. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and caramelized.

Step 5

Add the baby spinach to the skillet and cook for 1-2 minutes until wilted.

Step 6

Pour in the heavy cream and stir well. Bring the mixture to a gentle simmer.

Step 7

Add grated Parmesan cheese, Italian seasoning, red pepper flakes (optional), salt, and black pepper. Stir until the sauce becomes smooth and creamy.

Step 8

Toss the cooked fettuccini into the skillet with the sauce. Use tongs to coat the pasta evenly. If the sauce is too thick, stir in the reserved pasta water a little at a time until desired consistency is reached.

Step 9

Remove from heat and serve immediately, garnished with extra Parmesan cheese and a sprinkle of Italian seasoning, if desired.

Nutrition Facts

Serving size	1360 grams (1360.0g)

Amount per serving	% Daily Value*
Calories	1973

Total Fat 138.20g	177%
Saturated Fat 70.20g	351%
Polyunsaturated Fat 2.70g
Cholesterol 437mg	146%
Sodium 2791mg	121%
Total Carbohydrate 112.60g	41%
Dietary Fiber 12.70g	45%
Total Sugars 15.30g
Protein 57.20g	114%

Vitamin D 0IU	0%
Calcium 1103mg	85%
Iron 9mg	48%
Potassium 932mg	20%

*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: 64.7%

Protein: 11.9%

Carbs: 23.4%