Fettuccine With Spring Vegetables

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“In ' Thirty Minute Pasta' by Giuliano Hazan”
1hr 20mins

Ingredients Nutrition


  1. Peel and finely chop the onion; peel and chop carrot into 1/2-inch dice; chop celery into 1/4-inch dice.
  2. Add butter to a 12-inch skillet and place over medium-high heat.
  3. Once the butter begins to melt, add the onion, carrot, and celery; saute until vegetable begin to brown, about 5 minutes.
  4. While the vegetables are sauteing, fill a 12-inch skillet with water and place over high heat.
  5. Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third.
  6. Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus.
  7. Cook 5-6 minutes or until the asparagus is tender, then lift them out and set aside.
  8. Fill a pot for the pasta with about 6 quarts water; place over high heat, and bring to a boil.
  9. Chop zucchini into 1/2-inch dice; chop bell pepper into 1-inch squares.
  10. When the onion, carrot, and celery are ready, add the zucchini and peppers; season generously with salt and pepper and continue sauteing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.
  11. Finely chop enough parsley to measure 1 1/2 tablespoons; cut the cooked asparagus into 1-inch pieces.
  12. When the zucchini and peppers are ready, add the asparagus and saute 1minute.
  13. Add the cream and parsley; continue cooking until the cream has thickened and reduced by half.
  14. Cook the pasta--add 2 tablespoons salt (I use 1 tablespoon) to the boiling pasta water, add fettuccine, and stir until all the strands are submerged; cook until al dente.
  15. Drain pasta, toss with sauce and the Parmigiano-Reggiano; serve immediately.

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