Chef John’s Spring Vegetable Fettuccine
Chef John’s Spring Vegetable Fettuccine brings bright basil-garlic aromatics to a tangle of tender fettuccine and crisp-tender spring vegetables. Leek, green onion, zucchini, asparagus, sugar snap peas, and English peas create fresh sweetness and gentle heat from jalapeño, all rounded by Parmesan. Serve for a light yet satisfying dinner when seasonal produce is at its peak.
- Prep20 mins
- Cook20 mins
- Serves6
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Chef John’s Spring Vegetable Fettuccine, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 19 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 90 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Processed Culinary Ingredients
- 2 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 39
- Heart Health
- 76
- Metabolic
- 48
- Digestive
- 29
- Inflammatory
- 37
- Performance
- 51
- General Wellness
- 1
Fill a large bowl with ice and cold water; place it next to the stovetop. Bring a large pot of lightly salted water to a boil. Hold the basil bunch by the stems and dip the basil leaves into the boiling water until bright green, about 2 seconds. Immediately plunge the basil into the ice water for several minutes to stop the cooking. Drain well. Remove the basil leaves from the stems and discard the stems.
- 2
Combine the basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and the garlic in a blender; blend until smooth.
- 3
Bring the same pot of water back to a rolling boil. Cook the fettuccine at a boil until tender yet slightly firm, about 8 minutes. Drain and transfer to a large bowl.
- 4
Meanwhile, heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the leek and green onions; cook and stir until softened, about 5 minutes. Add the jalapeño and salt; cook and stir until the jalapeño is soft, about 5 minutes. Increase the heat to medium-high. Stir in the remaining 2 cups chicken broth, zucchini, sugar snap peas, and English peas; bring to a simmer and cook for 5 minutes. Add the asparagus; cook until the asparagus is soft, about 3 minutes.
- 5
Stir 1/4 cup of the basil-garlic purée into the vegetable mixture; cook and stir until heated through, about 1 minute. Remove from the heat.
- 6
Pour the vegetable mixture over the fettuccine; toss. Add the remaining basil-garlic purée, sprinkle with Parmesan cheese, and toss briefly to combine. Wrap the bowl tightly with aluminum foil; set aside until the fettuccine and vegetables absorb most of the juices and oil, about 5 minutes. Toss.
- Calories 563.48 kcal High 28%
- Protein 19.97 g Good Source 40%
- Carbohydrate 74.61 g 27%
- Total Fat 22.14 g High 28%
- Saturated Fat 4.37 g High 22%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 16.62 mg Moderate 6%
- Sodium 553.68 mg High 24%
- Dietary Fiber 6.86 g Good Source 25%
- Total Sugars 5.38 g --
- Added Sugars 0.05 g Low Source 0%
- Calcium 196.76 mg Moderate 15%
- Iron 5.98 mg Good Source 33%
- Potassium 647.2 mg Moderate 14%
- Vitamin A 69.59 mcg Low Source 8%
- Vitamin C 25.31 mg Good Source 28%
- Vitamin D 0.0 mcg Low Source 0%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Garlic 🧄
- Onions 🧅
About This Recipe
Chef John's Spring Vegetable Fettuccine is made with 14 ingredients and serves 6. It takes about 40 mins and is rated medium. Key ingredients include Asparagus, Chicken Broth, Cut Leeks, and Fettuccine Pasta. Each serving provides about 563.48 kcal, and is a good source of protein.
Recipe Questions
- What is Chef John’s Spring Vegetable Fettuccine made of?
- The main ingredients are Asparagus, Chicken Broth, Cut Leeks, Fettuccine Pasta, Fresh Basil. The full list of 14 is above.
- How long does it take to make Chef John’s Spring Vegetable Fettuccine?
- About 40 mins in total: 20 mins to prepare and 20 mins to cook.
- How many calories are in one serving?
- One serving provides about 563.48 kcal. The full nutrition breakdown is above.
- Is Chef John’s Spring Vegetable Fettuccine easy to make?
- This recipe is rated medium, with 14 ingredients and 6 steps.
- Is Chef John’s Spring Vegetable Fettuccine healthy?
- Chef John’s Spring Vegetable Fettuccine has an easyChef Pro health score of 51/100. Per serving, it provides 563.48 calories and 19.97 g of protein, or 40% of the Daily Value. It is a good source of dietary fiber, iron and vitamin C. Worth noting per serving: sodium at 553.68 mg (24% of the Daily Value) and saturated fat at 4.37 g (22% of the Daily Value). It contains Milk, Wheat, Gluten, Garlic and Onions, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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