Primavera Recipe
Mixed seasonal vegetables, fettuccine tossed with an herb lemon-wine sauce.
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Ingredients
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Vegetables
Pasta
Sauce
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the zucchini, bell peppers, carrot, asparagus, and cherry tomatoes into bite-sized pieces.
- 2
Cook the Pasta
In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
Making the Sauce
- 3
Sauté the Garlic
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- 4
Cook the Vegetables
Add the chopped vegetables to the skillet and sauté for about 5-7 minutes, until they are tender but still crisp.
- 5
Add the Wine
Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
- 6
Add Seasonings
Stir in lemon juice, chopped basil, chopped parsley, salt, and black pepper to taste. Mix well.
Combining Everything
- 7
Toss Pasta with Sauce and Vegetables
Add the cooked fettuccine to the skillet with the vegetable sauce. Toss everything together until the pasta is well coated with the sauce and vegetables.
- 8
Serve
Serve immediately, garnished with additional herbs if desired.
