Fettuccine Primavera

Prep time (total): 20 min

Cook time (total): 25 min

Serves (#): 2


1 small zucchini, sliced

1 bunch asparagus, trimmed and cut into 2-inch pieces

3/4 cup cherry tomatoes

1/2 cup drained canned marinated artichoke hearts, halved or quartered

3 tbsp olive oil, divided

1 tsp salt

1/2 tsp pepper

2 pkg (210 g each) NuPasta Fettuccine, drained and rinsed

2 tbsp butter

2 tbsp chopped fresh parsley

2 cloves garlic, minced

1 tsp lemon zest 

1/2 cup grated Parmesan cheese (approx.)



Directions: ⁣
1. Preheat oven to 400°F. On large rimmed baking sheet, toss together zucchini, asparagus, cherry tomatoes, artichoke hearts, 2 tbsp olive oil, salt and pepper. Roast for 20 to 25 minutes or until tender and browned.

2. When vegetables are almost cooked, add fettuccine to large dry skillet; cook for 2 or 3 minutes or until heated through. Add butter, remaining olive oil, parsley, garlic and lemon zest to pasta; toss until well coated. Transfer to large bowl.

3. Add roasted vegetables and Parmesan to bowl; toss until combined. Serve with extra Parmesan on the side.


    • Substitute your favorite seasonal vegetables for zucchini and asparagus, depending on the season. 
    • Substitute another NuPasta shape if desired.

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