Fettuccine Feta Primavera Recipe

Bring a large pot of water to a rolling boil. Add kosher salt. Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Preheat the oven to 275°F (135°C). In a small baking dish, combine tomatoes, 1/2 cup extra-virgin olive oil, sliced garlic, thyme sprigs, red pepper flakes, and 1/2 tsp salt. Stir to coat. Roast in the oven for 45–60 minutes until tomatoes have softened and skins are blistered but retain shape. Remove from oven, discard thyme sprigs, and set tomatoes and oil aside. Keep warm.

While tomatoes roast (or after), heat 1 tbs olive oil in a large skillet over medium-high heat. Add asparagus pieces and a pinch of salt; sauté 3–5 minutes until bright green and just tender. Add marinated artichoke hearts and continue to cook 2 minutes to warm through. Add spinach in batches, stirring until wilted. Season vegetables with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Remove skillet from heat and keep vegetables warm.

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Whisk in 1 tbs flour and cook 1 minute to eliminate raw flour taste.

Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream, smoothing lumps. Bring to a gentle simmer, whisking frequently, and cook until sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Lower heat to low and stir in 1 1/2 cups crumbled feta and 1/4 cup grated Parmesan until melted and smooth. If sauce seems too thick, whisk in reserved pasta water, a few tablespoons at a time, until desired consistency is reached (you may not need the full cup).

Finish the sauce with 1 tsp lemon zest, 1 tsp lemon juice, and 1/4 tsp freshly ground black pepper. Taste and adjust salt carefully (feta and Parmesan are salty) — add a pinch only if needed.

Return the drained fettuccine to the large pot or a warm serving bowl. Pour the feta Alfredo sauce over the pasta and toss gently to coat, adding reserved pasta water a little at a time if needed to loosen the sauce so it clings to the noodles.

Fold in the sautéed vegetables (asparagus, artichokes, and wilted spinach) so they are evenly distributed.

Spoon confit tomatoes over the pasta, including some of the flavored olive oil from the roasting dish for extra richness and flavor. Toss gently once more to combine, leaving some whole roasted tomatoes on top for presentation.

Transfer to a serving platter or bowls. Garnish with chiffonaded basil or parsley, a drizzle of extra-virgin olive oil, additional crumbled feta, and freshly ground black pepper to taste.