Whole Wheat Fettuccine With Spring Vegetables

READY IN: 30mins
Recipe by hellokitty

I made this up at home one day with a lot of vegetable leftovers and Trader Joe's whole wheat pasta. It's decidedly spunky with the jalapeno, but feel free to leave it out if you don't like the spicier taste. Also this recipe is easy to adapt to other vegetables that you might like better.

Top Review by Hedges Kitchen

Awesome! I couldn't get shallots because I live in China and couldn't find them, but I used a white onion instead. Delicious and healthy. I will cook this many more times in the future. Thank-you.

Ingredients Nutrition


  1. Cook fettuccine according to package directions. When done, drain the pasta and keep warm.
  2. In a large skillet heat oil over high heat. Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
  3. Add celery and carrot, cook and stir for one minute. Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth. Cover and cook for 3 minutes.
  4. Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
  5. Garnish with snipped chives and serve.

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