Spring Fettuccine

Spinach fettuccine can be served with a salad as a standalone meal when you dont have much time and would rather spend a free afternoon on a spring walk than at the stove.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 500 g Pasta, spaghetti, spinach

  • 200 g Meat, chicken, breasts

  • 125 g Asparagus, fresh

  • 125 g Broccoli, fresh

  • 150 g Small pumpkins

  • 150 g Bell pepper, red, fresh

  • 90 g Beans, fresh

  • 3 pods Garlic, fresh

  • 200 g Tomato, pieces - can

  • 3 spoons Oil, olive

  • 0.25 teaspoons Spices, pepper, black

  • 0.5 teaspoons Salt, table

  • 125 ml Sweet cream

  • 1 bouquet Basil, fresh

  • 90 g Cheese, Parmesan, grated

Steps

  1. Wash and clean the vegetables. Trim any woody parts from the asparagus and cut them into sticks of desired length. Separate the broccoli into florets. Slice the zucchini. Drain the canned tomatoes. Halve the bell pepper, remove the seeds, and dice it. Peel and chop the garlic. Wash, shake dry, and chop the basil.

  2. Bring a small pot of salted water to a boil and add the asparagus, broccoli, and zucchini. Cook for three minutes until softened. Then drain them, reserving three tablespoons of the cooking water. Cut the chicken into small pieces.

  3. Heat oil in a pan. Add the chicken, bell pepper, and garlic, and sauté for five minutes, stirring occasionally, until the pepper softens and the chicken browns. Add the peas and tomatoes along with the three tablespoons of reserved cooking water. Simmer everything together for another five minutes or until the sauce reduces by half.

  4. Add the asparagus, broccoli, and zucchini. Stir in the cream and let it simmer for one to two minutes until the sauce thickens and develops a more pronounced flavor. Season with salt and pepper to taste.

  5. Bring a pot of salted water to a boil, add the fettuccine, and cook for eight to ten minutes. Drain the cooked pasta thoroughly, arrange it on plates, and top with the vegetable sauce. Sprinkle with basil and serve immediately. Grated Parmesan can be served on the side.

Nutrition Information (Per 100g)

  • Calories: 172.51 kcal
  • Fat: 3.27 g
    • Saturated Fat: 0.43 g
  • Carbohydrates: 26.36 g
    • Sugars: 1.36 g
  • Protein: 7.35 g
  • Fiber: 3.95 g

Advice

Fettuccine (Italian for little ribbons) is a type of pasta well-known in Italian cuisine. These are flat, wide noodles made from eggs and flour (usually 1 egg per 100g of flour). In Italy, fettuccine is always prepared and used fresh. In spinach fettuccine, spinach is added to the eggs and flour, giving the pasta a green color.