Pasta With Vegetables
This creamy pasta dish is open to improvisation. Start with the recipe as written and then get creative with your veggies, pasta, and protein.
- 8 oz. (250 g) fettuccine noodles
- 2 tsp (10 mL) olive oil
- 2 medium carrots, thinly sliced
- 1 cup (250 mL) grape tomatoes, halved
- 1 cup (250 mL) frozen peas
- 2 green onions, thinly sliced
- Optional: 2 tbsp (30 mL) white wine
- ⅔ cup (150 mL) heavy cream
- ½ cup (125 mL) vegetable broth
- 2 tsp (10 mL) Seasoning Salt
- Optional: ½ tsp (2 mL) lemon zest
- Breadcrumb Topping:
- ¼ cup (60 mL) panko breadcrumbs
- ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
- 1 tsp (5 mL) Seasoning Salt
Bring a large pot of salted water to boil and cook the pasta according to the package’s directions (if it gives a range, go with the shorter time).
Heat the oil in a large nonstick skillet over medium-high heat.
Add the carrots and cook until crisp-tender, about 3 minutes. Add the tomatoes, peas, and green onions; sauté 2 minutes. Stir in white wine, if using; cook 30 seconds. Stir in cream, broth, and Seasoning Salt. Simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the lemon zest, if using.
Add the pasta to the skillet and thoroughly toss. Combine the breadcrumb topping ingredients; sprinkle over the pasta.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 52 g, Fiber 3 g, Sugars 0 g (includes 0 g added sugar), Protein 14 g
You can cook the pasta ahead of time. Just cook for a minute less than recommended, drain, and rinse in cold water to remove the starch (why it sticks together), and toss with a little olive oil. Add in step 4.
Instead of wine, add some freshly squeezed lemon juice to brighten the flavors.
- Extra protein: Add cooked chicken or shrimp before serving.
- Pasta types: If you don’t have fettuccine or prefer another pasta shape, use spaghetti, angel hair, bucatini, or whatever your family likes.
- Veggie options: No peas? No problem! Use zucchini, yellow squash, asparagus, or whatever you have ready to go.