Pasta Primavera Recipe
Mixed seasonal vegetables, fettuccine tossed with an herb lemon-wine sauce. GFO V VO+
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Ingredients
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Pasta
Vegetables
Sauce
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring water to a boil. Once boiling, add 1 tablespoon of salt.
- 2
Cook Fettuccine
Add the fettuccine 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 fettuccine in a colander and set aside, reserving about 1/2 cup of the pasta water.
Preparing Vegetables
- 4
Chop Vegetables
While the pasta cooks, chop the bell peppers, zucchini, carrot, and halve the cherry tomatoes.
- 5
Sauté Vegetables
In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- 6
Add Vegetables
Add the chopped bell peppers, zucchini, carrot, and cherry tomatoes to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.
- 7
Add Spinach
Stir in the spinach and cook until wilted, about 2 minutes.
Making the Sauce
- 8
Deglaze with Wine
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
- 9
Add Lemon and Seasonings
Stir in the lemon juice, dried oregano, salt, and black pepper. Mix well to combine.
Combining Pasta and Sauce
- 10
Combine with Pasta
Add the drained fettuccine to the skillet with the vegetables and sauce. Toss to combine, adding reserved pasta water as needed to reach desired consistency.
- 11
Finish with Basil
Stir in the chopped fresh basil just before serving.
