Fettuccine Con Vegetali Recipe
Fettuccini pasta with mushrooms, spinach, diced tomatoes, roasted red peppers and artichoke hearts in a white wine sauce
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
Vegetables
Sauce
Method
Cooking the Pasta
Boil Water
In a large pot, bring salted water to a boil.
Cook Fettuccine
Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.
Drain Pasta
Once cooked, drain the pasta and set aside, reserving 1/2 cup of pasta water.
Preparing the Vegetables
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.
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
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.
Add Cream and Cheese
Stir in the heavy cream and grated Parmesan cheese, mixing well. Season with salt, black pepper, and red pepper flakes.
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
Plate and Serve
Serve the Fettuccine Con Vegetali hot, garnished with additional Parmesan cheese if desired.
