Pasta With Vegetables

Prep 15 min


Cook 10 min


Ready in 25 min

This creamy pasta dish is open to improvisation. Start with the recipe as written and then get creative with your veggies, pasta, and protein.


  • 8 oz. (250 g) fettuccine noodles
  • 2 tsp (10 mL) olive oil
  • 2 medium carrots, thinly sliced
  • 1 cup (250 mL) grape tomatoes, halved
  • 1 cup (250 mL) frozen peas
  • 2   green onions, thinly sliced
  •  Optional: 2 tbsp (30 mL) white wine
  • ⅔ cup (150 mL) heavy cream
  • ½ cup (125 mL) vegetable broth
  • 2 tsp (10 mL) Seasoning Salt
  •  Optional: ½ tsp (2 mL) lemon zest
    Breadcrumb Topping:
  • ¼ cup (60 mL) panko breadcrumbs
  • ½ oz. (15 g) Parmesan cheese, finely grated (¼ cup/60 mL)
  • 1 tsp (5 mL) Seasoning Salt


  1. Bring a large pot of salted water to boil and cook the pasta according to the package’s directions (if it gives a range, go with the shorter time).

  2. Heat the oil in a large nonstick skillet over medium-high heat.

  3. Add the carrots and cook until crisp-tender, about 3 minutes. Add the tomatoes, peas, and green onions; sauté 2 minutes. Stir in white wine, if using; cook 30 seconds. Stir in cream, broth, and Seasoning Salt. Simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the lemon zest, if using.

  4. Add the pasta to the skillet and thoroughly toss. Combine the breadcrumb topping ingredients; sprinkle over the pasta.


  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 440, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 50 mg, Sodium 930 mg, Carbohydrate 52 g, Fiber 3 g, Sugars 0 g (includes 0 g added sugar), Protein 14 g

Cook's Tips:

You can cook the pasta ahead of time. Just cook for a minute less than recommended, drain, and rinse in cold water to remove the starch (why it sticks together), and toss with a little olive oil. Add in step 4.

Instead of wine, add some freshly squeezed lemon juice to brighten the flavors.

Easy Change-Ups

  • Extra protein: Add cooked chicken or shrimp before serving.
  • Pasta types: If you don’t have fettuccine or prefer another pasta shape, use spaghetti, angel hair, bucatini, or whatever your family likes.
  • Veggie options: No peas? No problem! Use zucchini, yellow squash, asparagus, or whatever you have ready to go.

Recipe Developed for TasteBuds

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