Fettuccine with Spring Vegetables and Cream

Fettuccine Primavera


This recipe has become very popular outside of Italy but unfortunately is also one which is rarely executed properly. The most common mistake is not to Sauté the vegetables enough, which is what concentrates their flavor and infuses the cream with it. Done properly it becomes a perfectly balanced heavenly dish.

Total Time from Start to Finish: 45 minutes


  • 4 ounces asparagus
  • 4 tablespoons butter
  • ¼ cup onion finely chopped
  • ½ cup carrots, ¼” diced
  • ¼ cup celery finely chopped
  • ¼ cup red peppers, peeled and ¼” diced
  • ½ cup zucchini, ¼” diced
  • 1 cup heavy cream
  • 2 tablespoons finely chopped parsley
  • ¼ cup freshly grated Parmigiano-Reggiano
  • Salt
  • Freshly ground black pepper
  • 12 ounces dry egg fettuccine or homemade with 3 eggs and 2 ¼ cups flour


  1. Trim the tough bottoms of the asparagus, peel the lower green portion and cook in salted boiling water until tender, about 6 minutes. Cut the asparagus into pieces about ½-inch long.
  2. Heat the butter in a 12-inch skillet until it melts, add the onion, carrots, and celery, and Sauté over medium high heat until the vegetables lightly brown, about 10 minutes. While they are Sautéing, prepare the peppers and zucchini.
  3. Fill a pot for the pasta with about 6 quarts of water, cover, and place over high heat
  4. Add the zucchini and the red peppers, season with salt and pepper, and Sauté over medium high heat until they are tender and lightly colored about 10 minutes.
  5. Add the asparagus, Sauté for about a minute, then add the cream and the chopped parsley. Cook until the cream has reduced by about half. Remove from the heat and set aside.
  6. Add about 2 tablespoons salt to the boiling pasta water, put in the fettuccine, and stir until all the strands are submerged. Cook until al dente
  7. When the pasta is done, drain well, toss with the sauce and the Parmigiano cheese. Serve at once.