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One-Pot Fettuccine Primavera

One-Pot Fettuccine Primavera

Lightly creamy fettucine and spring vegetables are topped with a crunchy, lemon-basil pesto sprinkle that’s prepared without oil. The ample proportion of colorful vegetables to pasta keeps this dish less heavy.

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Serves 4

Prep time 10 min.

Cook time 20 min.

Ingredients

  • 1 Tbsp. olive oil
  • 4 cloves garlic, minced
  • 3 1/2 cups College Inn® Garden Vegetable Broth or Stock
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup pine nuts or slivered almonds, toasted and cooled
  • 1/4 cup chopped fresh basil
  • Finely grated zest of 1 lemon
  • 4 oz. cream cheese, cut into chunks
  • 2 large carrots, shaved into long strips with vegetable peeler
  • 1 1/2 cups cut asparagus, about 2-inches
  • 1 small red bell pepper, sliced into thin strips
  • Salt and freshly ground black pepper, to taste

Directions

  1. Heat oil in a Dutch oven over medium heat; add garlic and cook 30 seconds, stirring constantly. Add stock; bring to a boil over high heat. Stir in fettuccine; return to a boil. Reduce heat to medium-high; cook according to package directions, stirring frequently to prevent sticking. DO NOT DRAIN.
  2. Meanwhile, prepare pesto by stirring together cheese, nuts, basil and lemon zest in a small bowl; set aside.
  3. Stir cream cheese into pasta, until nearly melted. Add vegetables; cover and cook 2 minutes. Remove from heat; let stand covered 5 minutes. Stir; thin sauce with water, if needed. Season to taste with salt and pepper. Serve sprinkled with pesto.

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