Fresh Vegetable Pasta Recipe

Boil pasta

Bring a large pot of water (about 4 cups per 12 oz pasta) to a rolling boil. Add 1 tablespoon salt. Add the fettuccine and cook according to package instructions until al dente (usually 8–11 minutes for dried; 2–4 minutes for fresh). Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While the pasta cooks, heat 2 tablespoons extra-virgin olive oil in a large sauté pan or wide skillet over medium heat. Add the minced garlic and sliced onion. Cook, stirring, until fragrant and the onion is translucent, about 2–3 minutes.

Cook vegetables

Add the zucchini, red bell pepper, and broccoli florets to the pan. Increase heat to medium-high and cook, stirring occasionally, until the vegetables are crisp-tender, about 4–5 minutes. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Reduce heat to low and stir in the baby spinach and torn basil leaves just until wilted, about 1 minute. Remove vegetables from the pan and keep warm while you make the sauce.

Make roux

In the same large skillet (wipe out excess oil if the pan is smoky, leaving any fond), melt 3 tablespoons unsalted butter over medium heat. Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste and form a light roux; it should be pale and bubbly but not brown.

Add milk and cream

Slowly whisk in 1.5 cups whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer. Reduce heat to low and simmer until slightly thickened, about 3–4 minutes.

Finish sauce with cheese and seasoning

Remove the pan from heat. Gradually whisk in 1.5 cups grated Parmesan (and 1/4 cup Pecorino Romano, if using) until fully melted and smooth. Season with 1/2 teaspoon salt, 1/2 teaspoon freshly ground white or black pepper, and a pinch of freshly grated nutmeg. If the sauce is too thick, whisk in up to 1/2 cup reserved pasta cooking water, 1 tablespoon at a time, until you reach a silky consistency that will coat the pasta.

Toss pasta with sauce and vegetables

Return the drained fettuccine to the skillet with the warm Parmesan sauce over low heat. Add the sautéed vegetables. Toss gently using tongs or two forks to coat the pasta and distribute vegetables evenly. If the sauce feels tight, add additional reserved pasta water, 1–2 tablespoons at a time, to loosen until it lightly clings to the fettuccine (use up to the reserved 1/2 cup as needed).

Adjust seasoning and serve

Taste and adjust salt and pepper as needed. Stir in 1 teaspoon extra-virgin olive oil and 1 teaspoon lemon zest if using to brighten flavors. Transfer to serving plates or a warmed bowl. Garnish with extra grated Parmesan, torn basil, and a light sprinkle of crushed red pepper flakes if desired. Serve immediately.