Fettuccine Con Vegetali Recipe
Recipe information
Make Fettuccine Con Vegetali in just 30m. Fettuccini pasta with mushrooms, spinach, diced tomatoes, roasted red peppers and artichoke hearts in a white wine sauce
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Ingredients
Pasta
Vegetables
Sauce
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. Add Mushrooms
Add the sliced mushrooms to the skillet and cook for about 5 minutes until they start to soften.
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.
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