Flat Noodle Vegetable Pasta

Name: Flat Noodle Vegetable Pasta
Total time: 25 min
Yield: 4 servings
Ingredients: 12 oz fettuccine or other flat noodles; 1 tbsp olive oil; 2 tbsp butter; 3–4 cloves garlic, minced; 1 small onion, sliced; 1 bell pepper, sliced; 1 zucchini, sliced; 1 yellow squash, sliced; 1 cup cherry tomatoes, halved; 1 cup spinach; ¾ cup heavy cream; ½ cup Parmesan; ½ tsp Italian seasoning; Salt and pepper; ¼–½ cup reserved pasta water; Optional: red pepper flakes

Makes 5 servings

Per serving Approx.

Calories ~430 kcal

Protein ~13 g

Carbs ~53 g

Fat ~19 g

25 minutes550 kcal cal / servingServes 4 servings

Scale

Ingredients

12 oz fettuccine or other flat noodles
1 tbsp olive oil
2 tbsp butter
3–4 cloves garlic, minced
1 small onion, sliced
1 bell pepper, sliced
1 zucchini, sliced
1 yellow squash, sliced
1 cup cherry tomatoes, halved
1 cup spinach
¾ cup heavy cream
½ cup Parmesan
½ tsp Italian seasoning
Salt and pepper
¼–½ cup reserved pasta water
Optional: red pepper flakes

Steps

Bring a large pot of salted water to a boil.
Add fettuccine noodles and cook until al dente.
Carefully reserve 1/2 cup of the pasta cooking water, then drain the remaining water from the noodles and set aside.
Heat olive oil and butter in a large skillet over medium heat until melted and shimmering.
Add sliced onion, bell pepper, zucchini, and yellow squash to the skillet and cook for 5 to 7 minutes until tender-crisp.
Add minced garlic and halved cherry tomatoes; cook and stir for another 2 minutes until fragrant.
Pour in heavy cream, Italian seasoning, salt, and pepper, and bring to a simmer for 2 to 3 minutes.
Stir in Parmesan cheese, gradually adding reserved pasta water a little at a time until the sauce reaches desired consistency.
Toss in cooked noodles and spinach, cooking for an additional 1 to 2 minutes until the spinach wilts.
Finish with additional Parmesan, black pepper, and optional red pepper flakes before serving.

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