Vegetable Fettuccine

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Vegetable Fettuccine (Shrimp Optional)

This is one of our favorite garden recipes and is great for entertaining and showing off your fresh-picked stuff.  

Ingredients for Vegetable Fettuccine:

  • 2 Carrots, sliced very thin
  • 2 small Zucchini, sliced very thin
  • 2 cups Broccoli, cut into small flowerettes with stems sliced thin or in chips
  • 1 cup Mushrooms, sliced
  • 1 cups fresh Snow Pea Pods
  • ½ pint Cherry Tomatoes, hulled and cut in half
  • 1-2 cups of pre-cooked, deveined thawed frozen Shrimp 
  • A few sprigs of fresh Basil
  • 1 pound uncooked Fettuccine Noodles (gluten free if that is what you need)
  • Celtic Sea Salt
  • ½ cup organic Cream (NOT ultrapasteurized)
  • ¾ to 1 cup Parmesan Cheese, freshly grated (additional for garnish)
  • 2 cloves Garlic, minced
  • 2 Tbls fresh Parsley, chopped
  • 2 Tbls Organic Butter
  • 2 Tbls Olive Oil
  • Freshly ground Pepper

Precook the Fettuccine Noodle pasta in salted boiling water until tender but still firm.

While the noodles are cooking, heat the cream and butter over low heat in a  1-quart saucepan. Add the cheese, slowly stirring until melted.

In a 10-inch frying pan sauté the garlic in the olive oil first then add the mushrooms for a couple of minutes then add in the carrots and broccoli and cook for 2 more minutes. Add in the basil and pea pods. Cook for 1 more minute—you want these to be crisp. Add the tomatoes last—just before combining with the noodles and sauce. Season with Salt and Pepper.

Drain the Noodles, then in a large serving bowl, toss the noodles with the cream and cheese mixture, top with the vegetable mixture and serve at once. Pass around extra cheese and a pepper mill.

Makes 4 main-course servings.

Notes for Vegetable Fettuccine:

  • Be sure the vegetables are firm.
  • Shrimp–make sure it has not been preserved with metabisulfites—check the bag for ingredients.
  • I’ve used Romano cheese instead of Parmesan but it isn’t as good. I’ve also used Parmesan from the container and it tastes almost as good as freshly ground.
  • This recipe is also great with fresh asparagus or some fresh corn kernels tossed in.