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Pasta With Vegetables

This creamy pasta dish is open to improvisation. Start with the recipe as written and then get creative with your veggies, pasta, and protein.

Ingredients

    • 8 oz. (250 g) fettuccine noodles
    • 2 tsp (10 mL) olive oil
    • 2 medium carrots, thinly sliced
    • 1 cup (250 mL) grape tomatoes, halved
    • 1 cup (250 mL) frozen peas
    • 2 green onions, thinly sliced
    • Optional: 2 tbsp (30 mL) white wine
    • �� cup (150 mL) heavy cream
    • ½ cup (125 mL) vegetable broth
    • 2 tsp (10 mL) Seasoning Salt
    • Optional: ½ tsp (2 mL) lemon zest
    • Breadcrumb Topping:
    • ¼ cup (60 mL) panko breadcrumbs
    • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
    • 1 tsp (5 mL) Seasoning Salt

Directions

  1. Bring a large pot of salted water to boil and cook the pasta according to the package’s directions (if it gives a range, go with the shorter time).
  2. Heat the oil in a large nonstick skillet over medium-high heat.
  3. Add the carrots and cook until crisp-tender, about 3 minutes. Add the tomatoes, peas, and green onions; sauté 2 minutes. Stir in white wine, if using; cook 30 seconds. Stir in cream, broth, and Seasoning Salt. Simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the lemon zest, if using.
  4. Add the pasta to the skillet and thoroughly toss. Combine the breadcrumb topping ingredients; sprinkle over the pasta.