Fettuccine Primavera with Vegetables

This creamy Fettuccine Primavera combines pasta with broccoli, zucchini, celery and carrots in a light Parmesan sauce. It is a good way for kids to practice chopping vegetables, making a simple sauce and combining several parts of a meal.

Ingredients

• 12 ounces fettuccine or other pasta
• 2 cups broccoli florets
• 1 small zucchini, diced
• 2 stalks celery, diced
• 2 carrots, peeled and thinly sliced or diced
• 2 tablespoons butter, divided
• 1 tablespoon all-purpose flour
• 2 cups milk or half-and-half
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 3/4 cup grated Parmesan cheese
• Reserved pasta cooking water, as needed
• Cooked chopped chicken, optional

Directions

1. Bring a large pot of water to a boil and cook the pasta according to the package directions.
2. Add the broccoli during the last 3-4 minutes of cooking. Before draining, reserve about 1/2 cup of the pasta cooking water. Drain the pasta and broccoli and set aside.
3. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat.
4. Add the zucchini, celery and carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp. Transfer the vegetables to a plate.
5. Add the remaining 1 tablespoon butter to the same skillet and melt over medium heat.
6. Whisk in the flour and cook for about 1 minute.
7. Gradually whisk in the milk until smooth.
8. Add the salt, pepper and nutmeg. Cook for about 3-5 minutes, stirring frequently, until the sauce begins to thicken.
9. Remove the pan from the heat and stir in the Parmesan cheese until smooth.
10. Add the cooked pasta, broccoli and sautéed vegetables to the sauce and toss gently to combine.
11. If using cooked chicken, stir it in now and heat through.
12. If the sauce becomes too thick, add a little reserved pasta water until it reaches the consistency you like.
13. Serve immediately with additional Parmesan cheese, if desired.

Change the Vegetables

Use whatever vegetables your family enjoys or has on hand. Peas, spinach, mushrooms, bell peppers, asparagus or cauliflower can all work well in a creamy primavera-style pasta.