Silky fettuccine ribbons tossed with oven-roasted zucchini, cherry tomatoes, spinach, and garlic-parmesan cream.
Ingredients
12 oz fettuccine pasta
1 zucchini sliced
1 cup cherry tomatoes
2 cups baby spinach
3/4 cup heavy cream
1/2 cup grated parmesan
Olive oil
Instructions
Toss zucchini, bell peppers, cherry tomatoes, and red onions with olive oil, salt, and oregano; roast at 400°F for 20 minutes.
Cook fettuccine pasta in salted boiling water until al dente; reserve 1 cup pasta water.
In a wide saucepan, simmer garlic, vegetable broth, and heavy cream for 3 minutes.
Whisk in grated parmesan cheese until silky smooth and creamy.
Toss fettuccine and oven-roasted vegetables into sauce, coating evenly, and garnish with fresh basil.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Toss zucchini, bell peppers, cherry tomatoes, and red onions with olive oil, salt, and oregano; roast at 400°F for 20 minutes.
Cook fettuccine pasta in salted boiling water until al dente; reserve 1 cup pasta water.
In a wide saucepan, simmer garlic, vegetable broth, and heavy cream for 3 minutes.
Whisk in grated parmesan cheese until silky smooth and creamy.
Toss fettuccine and oven-roasted vegetables into sauce, coating evenly, and garnish with fresh basil.
