Fettuccine Primavera Recipe
Fettuccine, olive, garlic, zucchini, cherry tomato, kale, lime juice, ají amarillo, butter & Parmesan cheese.
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.
Ingredients
Method
Directions
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the fettuccine and set it aside.
- 2
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add sliced zucchini and cook for 3-4 minutes until tender.
- 3
Add Cherry Tomatoes and Kale
Stir in the halved cherry tomatoes and chopped kale. Cook for an additional 3-5 minutes until the kale wilts and the tomatoes are softened.
- 4
- 5
Season and Serve
Season with salt and pepper to taste. Remove from heat and sprinkle with grated Parmesan cheese before serving.
