Fresh fettuccine primavera with creamy feta sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fresh fettuccine primavera with creamy feta sauce

Soy-Free, Lean & Clean, Family-Friendly, Vegetarian

2 Servings, 570 Calories/Serving

15 Minutes

Tossed with a medley of seasonal vegetables and our creamy feta sauce, this quick pasta dish makes a perfect springtime dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 7 ounces fresh fettuccine
  • 1 or 2 cloves organic peeled fresh garlic
  • 6 organic scallions
  • 1 organic zucchini or other summer squash
  • 6 ounces organic grape or cherry tomatoes
  • 1 cup vegetable broth
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket creamy feta sauce base (feta - mild green chiles - Greek yogurt - EVOO - lemon juice - kosher salt - cayenne)
  • ½ cup organic peas

Chef's Tip

Enjoy it fresh! Because our fresh fettuccine is so, well, fresh, we recommend separating the strands before cooking so they don't clump together. After you add them to the boiling water, stir them a few times as they cook to keep them apart.

Nutrition per serving

Calories: 570, Protein: 19g (38% DV), Fiber: 6g (24% DV), Total Fat: 17g (26% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 75mg (25% DV), Sodium: 620mg (26% DV), Carbohydrates: 74g (25% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the vegetables

Bring a medium sauce pot of generously salted water to a boil for the fettuccine. Separate the fettuccine so the noodles don’t clump together during cooking.
  • Finely chop, press, or grate the garlic.
  • Trim the root ends from the scallions; thinly slice the scallions.
  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Cut the tomatoes in half.


Cook the vegetables

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the garlic, scallions, zucchini, and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add the vegetable broth [1½ cups broth] and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until thickened, 1 to 2 minutes.
While the vegetables cook, prepare the parsley and fettuccine.


Cook the fettuccine; finish the dish

  • Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
To the pot of boiling water, add the fettuccine and cook, stirring occasionally, until just tender, 2 to 4 minutes. Drain the fettuccine and transfer to the pan with the vegetables. Add the creamy feta sauce base and peas and toss to coat. Remove from the heat and season to taste with salt and pepper.


Transfer the fettuccine, vegetables, and sauce to individual bowls. Garnish with the parsley and serve.

Kids Can!

  • Salt the water for the fettuccine.
  • Separate the fettuccine.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Garnish with the parsley.