I love vegetables. And I also love pasta. So when I need a good pasta fix, I try to go with a healthier option such as this Spring Vegetable Fettuccine with White Wine Sauce to get my fix while still being decently healthy about it.
Look at those tomatoes, aren’t they beautiful??? If you have any home-grown tomatoes or are able to get some fresh ones from the farmer’s market stand, this dish is a great way to highlight the tomatoes and the amazing flavor that comes with them.
The first time I made this, I had a friend over to cook with me and so it is lovingly known as “Ashley Pasta” in my house. It has evolved some since that time, but this is my favorite rendition of the dish.
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There is definitely a high vegetable ratio in this pasta which is a great way to cut back on the pasta itself without losing any of the flavor. You will want to make sure that you are using a large pot or deep skillet for this because once everything is added in, there is a lot of food to toss around.
I also like to throw in some shrimp with the asparagus and spinach so that they cook in the sauce itself. Have some leftover chicken? Just dice it up and throw it in when tossing. Sausage is also a good option here.
Even if it is not spring, you can use vegetables that you have on hand to make this year round. Just saute or broil before tossing everything together! This is part of our regular recipe rotation, and I think you will find a place for it in yours as well.
Adapted from this recipe.
- 6 Tablespoons butter
- 1 pound cherry tomatoes (or grape tomatoes)
- 3 cloves garlic minced
- 3/4 cup white wine
- 1 pound fettuccine
- 1 cup vegetable stock
- 1 cup corn
- 1/2 pound asparagus cut into 1 inch segments
- 1 cup spinach (or kale)
- 8 green onions thinly sliced
- 3/4 cup freshly grated Parmesan cheese
- Start cooking fettuccine as per package directions in salted water. When the pasta reaches al dente, reserve 1 cup of the pasta water. Drain the pasta and set aside.
- Meanwhile, melt 3 tablespoons of butter in a large skillet or pot over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Cook tomatoes until they just start to burst and soften, approximately 5 minutes.
- Add the garlic and cook until fragrant, approximately 1 minute. Add the wine and cook until reduced by half, about 5 minutes.
- Add the vegetable stock, spinach, asparagus, and corn to the skillet and bring to a simmer. Let the vegetables simmer until the asparagus is cooked, approximately 5 minutes.
- Add the fettuccine to the pan. Add the green onions, Parmesan, and the remaining tablespoons of butter. Toss and season with salt and pepper as needed. If the pasta is dry, add some pasta water a little at a time. Top off with more Parmesan cheese.