Spring pasta

Fettuccine with broccoli, zucchini, pancetta, cherry tomatoes, and cream – An explosion of spring flavors and colors

Today's culinary journey will take us to the heart of a meal full of freshness and flavor. These fettuccine with broccoli, zucchini, pancetta, cherry tomatoes, and cream are not just a simple dish, but a delicious story about seasonal ingredients, about how we can transform simple elements into a feast for the senses. Whether you are a cooking enthusiast or a novice in the kitchen, this recipe will guide you step by step to achieve a perfect result.

Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Number of servings: 4

Necessary ingredients:

- 250 g fresh fettuccine
- 1/2 red onion
- 1/2 zucchini
- 100 g pancetta (or omit for a vegetarian option)
- 4-5 broccoli florets
- 4-5 cherry tomatoes
- 2 tablespoons cream
- 20 g butter
- Salt and pepper to taste

Ingredient tips:
- Choose high-quality fresh pasta, as their texture will significantly enhance the dish.
- Fresh broccoli will add a crunchy note, while the delicate texture of zucchini will blend perfectly into this vegetable mix.
- Pancetta adds an intense flavor, but if you want a vegan option, you can omit it and replace it with a tablespoon of olive oil and a little garlic to enhance the taste.

Recipe story:
This vegetable fettuccine recipe is inspired by the abundance of seasonal ingredients, reminding us that cooking can be both simple and sophisticated. Combining vegetables with pasta and cream is a common practice in many kitchens, each variation bringing a personal touch. In this case, we use pancetta for an extra flavor boost, but the recipe is versatile enough to adapt to personal tastes.

Step by step:

1. Start by filling a large pot with water and adding a teaspoon of salt. Put it on high heat and wait for the water to boil.

2. While you wait, slice the red onion thinly. This will add a sweet taste and vibrant color to the sauce.

3. Cut the zucchini into thin rounds. Make sure they are of uniform size for even cooking.

4. If using pancetta, cut it into small cubes. This will release fat and add flavor to the dish.

5. When the water is boiling, add the fettuccine and cook according to the package instructions (usually 3-4 minutes for fresh pasta). Remember to stir occasionally to prevent sticking.

6. In a large skillet, melt the butter over medium heat. Add the red onion and pancetta, cooking for 3-4 minutes until the onion becomes translucent and the pancetta browns slightly.

7. Add the broccoli florets and zucchini rounds to the skillet. Stir well and let simmer on low heat for 5-6 minutes until the vegetables become tender.

8. Cut the cherry tomatoes in half and add them to the skillet. Season with salt and pepper to taste. Add a little water to help the vegetables cook and let simmer for a few minutes.

9. When the pasta is ready, drain it and add it to the skillet. Pour in the cream diluted with a little water and mix everything until the pasta is evenly coated with the sauce. Let simmer on low heat for 2-3 minutes for the flavors to meld.

10. Serve the fettuccine hot, sprinkled with grated Parmesan on top for added flavor. These springtime pasta dishes are perfect for a family meal or an elegant dinner with friends.

Possible variations:
- Try adding finely chopped garlic to the skillet with the onion and pancetta for a more intense flavor.
- Replace pancetta with turkey ham or tofu for a healthier option.
- Add Kalamata olives or bell peppers for an extra flavor boost.

Serving suggestions:
These fettuccine are perfect alongside a dry white wine, which will complement the dish's flavors beautifully. A green salad with lemon and olive oil dressing would add a note of freshness to the meal.

Frequently asked questions:
1. Can I use whole grain pasta?
Yes, you can use whole grain pasta for a healthier option, but the cooking time will be different. Be sure to check the package instructions.

2. What other vegetables can I use?
This recipe is extremely versatile. You can substitute broccoli with asparagus or add fresh spinach at the end for an extra pop of color and nutrition.

3. How can I store the pasta for the next day?
The pasta can be stored in the refrigerator in an airtight container. Reheat it in the microwave or in a skillet with a little water to revive it.

Calories and nutritional benefits:
This vegetable fettuccine recipe contains about 450 calories per serving, making it a balanced meal full of vitamins from the vegetables and protein from the pancetta. Broccoli is an excellent source of fiber, vitamins C and K, while zucchini provides a good dose of antioxidants.

Now that you have all the necessary information, all that’s left is to start cooking. Enjoy every step and savor the final result! The fettuccine with broccoli, zucchini, pancetta, cherry tomatoes, and cream are not only delicious but also a true celebration of spring on your plate. Bon appétit!