Hearty Fettuccine and Vegetables

This pasta dish is loaded with fresh vegetables. Feel free to mix and match according to what's in season or what's in your crisper.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • ½ cup diced onion
  • 2 large carrots, peeled and cut into large chunks
  • 2 Tbsp. olive oil
  • 1 cup chicken broth
  • 1 cup small cauliflower florets
  • 1 cup small broccoli florets
  • 2 cups baby spinach
  • ½ cup heavy cream
  • ¼ tsp. salt
  • ⅛ tsp. freshly ground black pepper
  • 1 Tbsp. chopped parsley
  • 2 cups cooked fettuccine
  • ½ cup grated Parmesan cheese


  • In a 6-quart soup pot, sauté onions and carrots in oil until tender, about 5 minutes. Add chicken broth, cauliflower and broccoli. Simmer uncovered for 5 minutes. Stir in spinach.
  • Add cream; simmer for 5 minutes more. Stir in salt, pepper and parsley and remove from heat. Toss with fettuccine. Sprinkle Parmesan cheese over the top.