Andrew Zimmern: Fettuccine Primavera

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Start by making a spinach pesto: blanched and chopped spinach is squeezed dry in a towel.

In a food processor, combine the spinach, toasted pumpkin seeds, grated pecorino romano cheese, and garlic.

Add about 1/4 cup of olive oil to the mixture in the food processor.

Pulse a few times, then let it run until the pesto is smooth, adding more olive oil if necessary.

Set the spinach pesto aside for later use.

Cook fettuccine in a large pot of salted boiling water until al dente; drain and set aside.

In a large skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add sliced zucchini, bell peppers, and carrots; cook until tender, about 5-7 minutes.

Stir in peas and halved cherry tomatoes; cook for an additional 2-3 minutes.

Add the spinach pesto to the skillet and mix well with the vegetables.

Combine the cooked fettuccine with the sautéed vegetables and pesto; toss to combine.

Season with salt and black pepper to taste; mix well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens