Fettuccine Con Vegetali Recipe
Fettuccini pasta with mushrooms, spinach, diced tomatoes, roasted red peppers and artichoke hearts in a white wine sauce
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking the Pasta
- 1
Boil Water
In a large pot, bring salted water to a boil.
- 2
Cook Fettuccine
Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
- 3
Drain Pasta
Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.
Preparing the Vegetables
- 4
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 5
- 6
Incorporate Other Vegetables
Stir in the chopped spinach, diced tomatoes, roasted red peppers, and artichoke hearts. Cook for an additional 3-5 minutes until the spinach is wilted.
Making the Sauce
- 7
Deglaze with Wine
Pour in the white wine and bring to a simmer, scraping up any bits from the bottom of the skillet. Allow to simmer for about 2-3 minutes.
- 8
Add Cream and Cheese
Stir in the heavy cream and grated Parmesan cheese, mixing well. Season with salt, black pepper, and red pepper flakes.
- 9
Combine Pasta and Sauce
Add the drained fettuccine to the skillet with the sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
Serving
- 10
Plate and Serve
Serve the Fettuccine Con Vegetali hot, garnished with additional Parmesan cheese if desired.
