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Fettuccine with Spring Vegetables

Fettuccine with Spring Vegetables Recipe

  • ½ small yellow onion
  • 1 large carrot
  • 1 medium celery stalk
  • 4 tablespoons butter
  • 8 ounces asparagus
  • ¾ red bell pepper
  • 1½ medium zucchini (8 ounces)
  • 1 cup heavy cream
  • 4-5 sprigs flat-leaf Italian parsley
  • Salt
  • Freshly ground black pepper
  • ½ cup freshly grated Parmigiano-Reggiano
  • 10 ounces dried egg fettuccine
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 665kcal (33%)
Total Fat 38g (59%)
Saturated Fat 23g (117%)
Cholesterol 123mg (41%)
Total Carbohydrate 64g
Dietary Fiber 5g
Sugars 7g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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