Fettuccine Jardiniere

READY IN: 35mins
Recipe by Susie in Texas

This is a great dish to dazzle company or your family. I usually serve it on a large platter surrounded with grilled chicken breast halves or tenders. They will think you have been slaving in the kitchen all day!!

Top Review by Paula5

I made tons of substitutions to suit my stock of what was on hand, and this was still superb. I can't wait to try it the way it's written. I used extra zucchini instead of broccoli, and artichoke hearts, quartered, instead of mushrooms. Also, I used olive oil instead of butter and evaporated skim milk instead of heavy cream -- substitutions I always make. Just excellent! It still tasted rich and delicious. My family gobbled it down. I would serve this to the most exacting company any time.

Ingredients Nutrition


  1. Place broccoli and zucchini into a large saucepan.
  2. Cover with boiling salted water.
  3. Over high heat, let water come to second boil and cook for 1 minute.
  4. Drain and rinse in cool water.
  5. Cook fettuccine according to package directions.
  6. While fettuccine is cooking, heat olive oil in skillet.
  7. Add garlic and onions.
  8. Stir and fry for 1 minute.
  9. Add mushrooms.
  10. Stir and fry for 1 minute.
  11. Add broccoli and zucchini.
  12. Stir and fry for 1 minute.
  13. Add parsley, black pepper and lemon juice.
  14. Stir in well and cook about 30 seconds more.
  15. Turn off heat.
  16. Drain fettuccine.
  17. Place on warm platter or in a large warm bowl.
  18. Toss butter and cheese into fettuccine.
  19. Add cream and toss again.
  20. Empty contents of skillet (including juices) over the pasta.
  21. Toss lightly.
  22. Serve immediately.

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