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Creamy One Pot Spring Vegetable Fettuccine

This super simple one pot meal takes no time to make and utilizes some delicious spring vegetables! It’s the perfect weeknight meal.

Scale

Ingredients

Instructions

  1. Add your sliced leeks, fettuccine, chicken stock, water, and olive oil to a large pot. Season with salt and pepper.
  2. Bring to a boil. As it boils, you will be able to carefully bend/push the noodles down into the pot so the dry ends are no longer sticking out of the stock.
  3. Gently boil the pasta for 15 minutes, stirring often so the pasta doesn’t stick to the bottom of the pot.
  4. When there are three minutes remaining, stir in your asparagus.
  5. When there is 1 minute remaining, stir in your peas.
  6. Remove from the heat when the fifteen minutes are up and add in your milk and parmesan cheese. Stir thoroughly until the cheese is melted and everything is well combined. Add extra milk if it looks too dry. Season to taste with salt and pepper.

Notes

If you reheat any leftovers the next day, you will need to add more milk to re-saturate the pasta a bit.

Nutrition