Cracked Pepper Fettuccine Pasta Primavera

Serving Size:  2-3


1/2 lb. Pappardelle’s Cracked Pepper Fettuccine
2 tablespoons butter
1 onion, finely chopped
1 lb. asparagus, trimmed, and cut into 1 1/2 in. diagonals
1 carrot, diced
1 yellow squash, diced
1/4 lb. snow peas, cut into 1/2 in. diagonals
3/4 teaspoon salt*
3/4 cup veggie broth*
1/2 cup heavy or whipping cream*
1 small head radicchio, thinly sliced
1 plum tomato, diced
Freshly grated Parmesan cheese

*Or use Pappardelle's Marsala Cream Sauce


  1. Melt butter in a skillet over medium heat. Add onions, cook until softened or about 5-8 minutes. Stir in asparagus, cook until just tender or about 5 minutes. Add carrot, yellow squash and snow peas. Cook 3 minutes.
  2. Stir in salt and broth, bring to boil and cook until liquid is reduced by half, about 3-5 minutes. Stir in cream and cook until sauce thickens slightly, about 5 minutes. (*Or use Pappardelle’s Marsala Cream Sauce (11 oz.) for “*” items and heat, but do not reduce, sauce.)
  3. Add radicchio, cook until it wilts, approximately 2 minutes.
  4. Cook pasta in a separate pot of salted boiling water until al dente (about 8-10 minutes). Drain.
  5. Toss hot pasta and sauce in a large bowl, sprinkle with tomatoes and serve with freshly grated Parmesan cheese.