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Fettuccine with Vegetables and Pesto Recipe

Fettuccine with Vegetables and Pesto Recipe - 8 servings


1/2 bunch fresh broccoli, florets only

1/3 head cauliflower, florets only

1-pound package fettuccine, cooked al dente

1 cup Pesto

15-ounce can artichoke hearts, quartered

8-10 fresh mushrooms, sliced

10 cherry tomatoes, halved

1/3 cup freshly grated Parmesan cheese

Black pepper to taste


In a covered vegetable steamer basket over boiling water, steam broccoli and cauliflower 2-3 minutes. In a bowl, toss fettuccine with pesto. Add artichoke hearts, mushrooms, tomatoes, broccoli and cauliflower. Toss. Sprinkle with Parmesan and toss again. Season with black pepper.

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