Ingredients Jump to Instructions ↓

  1. 1/2 cup shelled fresh peas

  2. 1/2 cup baby carrots, peeled, sliced lengthwise and halved

  3. 1/2 cup sliced baby yellow squash

  4. 1/2 cup sliced baby zucchini

  5. 2 tablespoons butter

  6. 1 tablespoon all-purpose flour

  7. 1 cup half-and-half

  8. 3/4 cup freshly grated Parmesan cheese

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon freshly ground black pepper

  11. 1 pound fresh fettuccine

  12. 3 tablespoons finely chopped fresh basil

  13. 1 tablespoon finely chopped fresh chives

Instructions Jump to Ingredients ↑

  1. Directions 1. Bring a large saucepan of water to a boil. Steam the peas, carrots, squash, and zucchini on a steamer rack set over the boiling water for 4 minutes. Remove the vegetables from the steamer and set them aside. Bring a large pot of salted water to a boil for the pasta.

  2. Melt the butter in a large skillet over low heat, and then whisk in the flour, cooking and stirring until the mixture is smooth and bubbling. Add the half-and-half slowly, continuing to cook and stir until the sauce is smooth and thick. Add 1/2 cup of the Parmesan, the steamed vegetables, and the salt and pepper, and heat through.

  3. Add the fettuccine to the boiling water and cook for 3 minutes. Drain the pasta and transfer it to a large serving bowl. Top the pasta with the creamy vegetable sauce, basil, and chives, tossing until well mixed. Sprinkle with the remaining Parmesan and serve.


Send feedback