Garden Pasta Recipe
peppers, zucchini, broccoli, shallots, sauce verde, fettuccine, Parmesan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Vegetables
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Vegetables
In a large skillet over medium heat, add a drizzle of olive oil. Add the sliced shallots and cook until they become translucent. Add the bell peppers, zucchini, and broccoli florets. Sauté for about 5-7 minutes until the vegetables are tender but still crisp.
- 3
Combine Ingredients
Add the cooked fettuccine to the skillet with the sautéed vegetables. Pour in the Sauce Verde and toss everything together until well combined. Cook for an additional 2-3 minutes to heat through.
- 4
Serve
Remove from heat and sprinkle with grated Parmesan cheese. Serve immediately, garnished with additional cheese if desired.
