Bring a burst of color and flavor to your dinner table with this vibrant Fettuccine Primavera!

1

Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions, typically for about 10 minutes. Stir occasionally to prevent sticking.

2

While the pasta is cooking, prepare the vegetables. Wash and slice the bell pepper, zucchini, and carrot into thin strips. Cut the broccoli into small florets.

3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant.

4

Add the sliced bell pepper, zucchini, carrot, and broccoli to the skillet. Sauté the vegetables for about 8 to 10 minutes until they are tender but still crisp.

5

Sprinkle in the smoked paprika, salt, and pepper, stirring to combine the flavors.

6

Once the fettuccine is cooked, reserve 1 cup of the pasta water, then drain the noodles using a colander.

7

Add the cooked fettuccine to the skillet with the sautéed vegetables. Toss everything together, adding a little reserved pasta water to achieve your desired sauce consistency.

8

Stir in the parmesan cheese until melted and well combined. Remove from heat, and add ripped basil leaves for freshness.

9

Serve immediately, garnished with additional parmesan and basil if desired.

4

• Add a splash of lemon juice for a zesty kick.
• Incorporate seasonal vegetables like asparagus or snap peas.
• Add protein such as grilled chicken or shrimp for a more filling dish.

• Make sure not to overcook the vegetables; a slight crunch adds great texture.
• Use high-quality olive oil for better flavor.
• Adjust seasoning to taste throughout the cooking process for the best results.

• fat: 12 grams
• fiber: 5 grams
• protein: 15 grams
• calories: 450
• carbohydrates: 75 grams

This dish provides a good balance of carbohydrates from the pasta and fiber from the vegetables, making it filling and nutritious.

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