Pasta Primavera is one of the tastiest ways to eat all your vegetables. Think of it as a "kitchen sink" pasta recipe and load it up with whatever veggies you have on hand, all tossed in the most delicious cream sauce.
1/2cupParmesan cheesegrated, plus more for serving
Salt and freshly ground black pepper
1/4cupfresh basil leaveschopped, optional
To make the vegetables:
Bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook according to package directions, about 11 to 12 minutes. Drain well.
Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add carrots and cook 1 minute. Add broccoli and cook 1 minute. Finally, add peppers, sprinkle with salt, and cook 1 minute longer. Remove vegetables from skillet and set aside.
To the skillet over medium-high heat, add butter and melt until foaming. Add mushrooms and zucchini. Sprinkle with salt and cook until they start to soften, about 2 to 3 minutes. Remove from other skillet and add to carrot mixture.
To make the sauce:
Add olive oil to skillet over medium-high heat and heat until shimmering. Add onions and cook until translucent, about 2 minutes. Stir in garlic until fragrant, about 30 seconds.
Stir in chicken broth and wine (if using), scraping up any fond from the bottom of the pan. Cook until reduced by half, about 3 to 4 minutes.
Stir in cream and Parmesan cheese until the cheese is melted. Season to taste with salt and pepper.
Stir in cooked vegetables, peas, and basil (if using). In a large bowl or platter, add cooked pasta. Add sauce with vegetables and toss to coat. Garnish with extra parmesan cheese if desired.