17 Easy Fettuccine Recipes You Can Make On A Weeknight

As a busy home cook, I’ve learned that having a repertoire of quick pasta recipes is essential for those hectic weeknights when time is short but hungry mouths need feeding. Fettuccine has become my go-to pasta for satisfying meals that come together in a flash. These flat, ribbon-like noodles hold sauces beautifully and create that restaurant-quality feel without hours of work.

In this collection, I’m sharing my 17 favorite fettuccine recipes that have saved countless weeknight dinners in my household. From classic comforts to creative twists, these dishes require minimal prep time but deliver maximum flavor. Most can be on your table in 30 minutes or less – perfect for those evenings when cooking feels like one more chore on an already overwhelming to-do list.

1. Classic Fettuccine Alfredo

There’s a reason this creamy, cheesy pasta dish has remained a favorite for generations. My version strips it down to the essentials for a quick weeknight meal that tastes like it came from your favorite Italian restaurant.

Ingredients:

• 8 oz dried fettuccine
• 4 tbsp unsalted butter
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Nutmeg (optional, just a tiny pinch)

Instructions:

1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions until al dente.
2. While pasta cooks, melt butter in a large skillet over medium heat.
3. Add cream and bring to a simmer, cooking for about 2 minutes until slightly thickened.
4. Lower heat and whisk in Parmesan cheese until melted and smooth.
5. Season with salt, pepper, and a tiny pinch of nutmeg if using.
6. Drain pasta, reserving ¼ cup of pasta water.
7. Add pasta directly to the sauce, tossing to coat. Add pasta water as needed to reach desired consistency.
8. Serve immediately with additional Parmesan on top.

Tip: The secret to silky alfredo is working quickly once the pasta is drained. I always have all my ingredients measured and ready before the pasta finishes cooking.

2. Lemon Garlic Shrimp Fettuccine

This bright, zingy pasta hits all the right notes: creamy, garlicky, with the fresh burst of lemon and tender shrimp. I love making this when I need something that feels special but comes together in minutes.

Ingredients:

• 8 oz fettuccine
• 2 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• ¼ tsp red pepper flakes
• ½ cup dry white wine (or chicken broth)
• ¾ cup heavy cream
• 2 tbsp butter
• ¼ cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Season shrimp with salt and pepper, then cook for 1-2 minutes per side until pink and opaque. Remove and set aside.
4. In the same pan, lower heat to medium and add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
5. Add wine or broth, scraping up any browned bits, and simmer for 2 minutes.
6. Stir in cream, lemon zest, and butter, simmering until slightly thickened.
7. Return shrimp to the pan and add drained pasta, tossing to coat.
8. Remove from heat and stir in Parmesan cheese, lemon juice, and parsley.
9. Adjust seasoning and serve immediately.

Tip: For a weeknight shortcut, use frozen shrimp that’s already peeled and deveined. Just make sure to thaw it completely before cooking.

3. Mushroom and Spinach Fettuccine

When I need a meatless option that still feels substantial, this earthy mushroom pasta is my go-to. The combination of meaty mushrooms and wilted spinach creates layers of flavor and adds nutritional value to boot.

Ingredients:

• 8 oz fettuccine
• 2 tbsp olive oil
• 1 tbsp butter
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 lb mixed mushrooms (cremini, shiitake, portobello), sliced
• 1 tsp dried thyme
• ¼ cup dry white wine or vegetable broth
• ½ cup heavy cream
• 5 oz fresh spinach
• ⅓ cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper

Instructions:

1. Cook fettuccine according to package directions.
2. While pasta cooks, heat olive oil and butter in a large skillet over medium heat.
3. Add onion and cook until softened, about 3-4 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Increase heat to medium-high and add mushrooms and thyme. Cook until mushrooms release their liquid and begin to brown, about 5-7 minutes.
6. Pour in wine or broth, scraping up any browned bits, and simmer until mostly evaporated.
7. Reduce heat to medium-low, add cream, and simmer for 2-3 minutes.
8. Add spinach in batches, stirring until wilted.
9. Drain pasta and add to the pan with the sauce, tossing to combine.
10. Stir in Parmesan cheese and parsley. Season with salt and pepper to taste.

Make it vegan: Substitute olive oil for butter, and use coconut cream instead of heavy cream. Skip the Parmesan or use a plant-based alternative.

4. Quick Chicken Fettuccine Alfredo

This protein-packed version of the classic gets dinner on the table in under 30 minutes. I often use rotisserie chicken to make this dish even faster.

Ingredients:

• 8 oz fettuccine
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium-high heat.
3. Season chicken with salt and pepper and cook until golden and cooked through, about 5-7 minutes.
4. Add garlic and cook for 30 seconds.
5. Reduce heat to medium-low and add butter and cream, simmering for 2-3 minutes.
6. Stir in Parmesan cheese until melted and smooth.
7. Add drained pasta to the skillet and toss until well coated.
8. Garnish with parsley and serve immediately.

Time-saving tip: Use pre-cooked rotisserie chicken or leftover chicken from another meal. Simply shred or dice it and add it to the sauce to warm through before adding the pasta.

5. Pesto Fettuccine with Cherry Tomatoes

When basil is abundant in my garden, this fresh-tasting pasta becomes a weekly staple. The combination of herbaceous pesto with sweet, burst cherry tomatoes is absolutely divine.

Ingredients:

• 8 oz fettuccine
• ½ cup prepared basil pesto (homemade or store-bought)
• 2 tbsp olive oil
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• ¼ cup reserved pasta water
• ¼ cup grated Parmesan cheese, plus more for serving
• ¼ cup toasted pine nuts
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions. Reserve ¼ cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat.
3. Add cherry tomatoes and cook until they begin to burst, about 5-7 minutes.
4. Add garlic and cook for 30 seconds.
5. Reduce heat to low and add drained pasta to the skillet.
6. Stir in pesto and enough reserved pasta water to create a silky sauce.
7. Toss with Parmesan cheese and adjust seasoning with salt and pepper.
8. Top with toasted pine nuts and fresh basil leaves before serving.

Variation: For added protein, toss in some grilled chicken, shrimp, or white beans.

6. Creamy Sun-Dried Tomato Fettuccine

The intense flavor of sun-dried tomatoes means a little goes a long way in this rich, savory pasta. I keep a jar in my pantry specifically for this recipe.

Ingredients:

• 8 oz fettuccine
• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, drained and chopped
• ¼ cup white wine or chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh spinach (optional)
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Add onion and cook until softened, about 3-4 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Add sun-dried tomatoes and cook for 1 minute.
6. Pour in wine or broth, scraping up any browned bits, and simmer until mostly reduced.
7. Add cream and simmer until slightly thickened, about 3-4 minutes.
8. If using spinach, add it now and stir until wilted.
9. Stir in Parmesan cheese until melted.
10. Add drained pasta to the sauce and toss to coat.
11. Stir in fresh basil and season with salt, pepper, and red pepper flakes if desired.

Storage tip: This pasta reheats beautifully the next day. Just add a splash of milk or cream when rewarming to loosen the sauce.

7. Fettuccine Carbonara

My simplified version of this Italian classic comes together in just 20 minutes. The trick is working quickly to create a silky sauce without scrambling the eggs.

Ingredients:

• 8 oz fettuccine
• 4 oz pancetta or bacon, diced
• 2 large eggs plus 2 yolks, at room temperature
• 1 cup freshly grated Pecorino Romano or Parmesan cheese
• 2 cloves garlic, minced
• Freshly ground black pepper
• Fresh parsley, chopped (for garnish)

Instructions:

1. Bring a large pot of salted water to a boil and cook fettuccine according to package directions.
2. Meanwhile, in a large skillet, cook pancetta or bacon over medium heat until crispy, about 7-8 minutes.
3. Add garlic to the pan and cook for 30 seconds, then remove from heat.
4. In a medium bowl, whisk together eggs, egg yolks, cheese, and plenty of black pepper.
5. When pasta is done, reserve 1 cup of pasta water, then drain.
6. Working quickly, add hot pasta to the skillet with pancetta and toss to coat in the fat.
7. Remove skillet from heat completely, wait 30 seconds, then pour in egg mixture, tossing continuously with tongs.
8. Add splashes of reserved pasta water as needed to create a smooth, creamy sauce that coats the pasta.
9. Serve immediately with additional cheese and parsley on top.

Tip: Having ingredients at room temperature helps prevent the eggs from curdling. I set my eggs out while preparing the other ingredients.

8. One-Pot Cajun Chicken Fettuccine

This zesty, one-pot wonder minimizes cleanup while maximizing flavor. The pasta cooks directly in the spicy, creamy sauce, absorbing all those delicious flavors.

Ingredients:

• 8 oz fettuccine
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp Cajun seasoning, divided
• 1 tbsp olive oil
• 1 bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 2½ cups chicken broth
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• Green onions, chopped (for garnish)
• Salt to taste

Instructions:

1. Season chicken pieces with 1 tablespoon Cajun seasoning.
2. Heat olive oil in a large, deep skillet over medium-high heat.
3. Add chicken and cook until browned on all sides but not completely cooked through, about 4-5 minutes.
4. Add bell pepper and onion, cooking for another 2-3 minutes until slightly softened.
5. Add garlic and the remaining Cajun seasoning, cooking for 30 seconds.
6. Break fettuccine in half and add to the skillet along with chicken broth.
7. Bring to a boil, then reduce heat to maintain a simmer. Cover and cook for about 8-10 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
8. Stir in heavy cream and simmer for another 2 minutes.
9. Remove from heat and stir in Parmesan cheese until melted.
10. Garnish with chopped green onions before serving.

Customize the heat: Adjust the amount of Cajun seasoning to your preference. For milder palates, start with 1 tablespoon total and add more to taste.

9. Fettuccine with Roasted Vegetables

This colorful pasta makes great use of whatever veggies are in season. Roasting brings out their natural sweetness and adds wonderful depth of flavor.

Ingredients:

• 8 oz fettuccine
• 4 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, red onion, eggplant), cut into bite-sized pieces
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1 tsp dried Italian herbs
• ¼ cup white wine or vegetable broth
• ¼ cup freshly grated Parmesan cheese
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss vegetables with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast vegetables for 20-25 minutes until tender and slightly caramelized, stirring halfway.
4. Meanwhile, cook fettuccine according to package directions. Reserve ½ cup pasta water before draining.
5. In a large skillet, heat remaining tablespoon of olive oil over medium heat.
6. Add garlic and Italian herbs, cooking for 30 seconds until fragrant.
7. Add roasted vegetables and wine or broth, stirring to combine.
8. Add drained pasta to the skillet with enough reserved pasta water to create a light sauce.
9. Toss with Parmesan cheese, fresh herbs, and red pepper flakes if using.
10. Adjust seasoning and serve warm.

Seasonal variations: In summer, use zucchini, eggplant, and tomatoes. In fall, try butternut squash, brussels sprouts, and red onion.

10. Smoked Salmon and Dill Fettuccine

This elegant pasta feels luxurious but requires minimal cooking. The creamy sauce with delicate smoked salmon and fresh dill is perfect for a quick yet impressive meal.

Ingredients:

• 8 oz fettuccine
• 2 tbsp butter
• 1 shallot, finely diced
• ¾ cup heavy cream
• 4 oz smoked salmon, cut into strips
• 2 tbsp fresh dill, chopped
• 1 tbsp capers, drained
• 1 tbsp lemon juice
• Zest of half a lemon
• ¼ cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper
• Extra dill sprigs for garnish

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat.
3. Add shallot and cook until softened, about 2-3 minutes.
4. Pour in cream and bring to a gentle simmer for 2-3 minutes until slightly thickened.
5. Reduce heat to low and add lemon zest, capers, and most of the dill (reserve some for garnish).
6. Drain pasta and add it to the sauce, tossing to coat.
7. Gently fold in smoked salmon and Parmesan cheese.
8. Add lemon juice and season with salt and pepper to taste.
9. Serve immediately, garnished with remaining dill.

Tip: To make this dish even quicker, prepare the sauce while the pasta cooks. The entire meal can be ready in 15 minutes!

11. Fettuccine Bolognese in a Hurry

My shortcut version of this classic Italian meat sauce delivers rich flavor in a fraction of the traditional cooking time. It’s hearty, satisfying, and perfect for busy weeknights.

Ingredients:

• 8 oz fettuccine
• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 carrot, finely diced
• 1 celery stalk, finely diced
• 3 cloves garlic, minced
• 1 lb ground beef (or a mix of beef and pork)
• ¼ cup tomato paste
• ½ cup red wine (optional, can substitute beef broth)
• 1 (14 oz) can crushed tomatoes
• 1 bay leaf
• 1 tsp dried oregano
• ½ tsp dried thyme
• ¼ cup milk
• Freshly grated Parmesan cheese, for serving
• Fresh basil or parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, heat olive oil in a large, deep skillet over medium heat.
3. Add onion, carrot, and celery, cooking until softened, about 5-7 minutes.
4. Add garlic and cook for 30 seconds until fragrant.
5. Increase heat to medium-high and add ground meat, breaking it up with a spoon. Cook until browned, about 5 minutes.
6. Stir in tomato paste and cook for 2 minutes.
7. Add wine or broth, scraping up any browned bits from the bottom of the pan.
8. Add crushed tomatoes, bay leaf, oregano, and thyme. Bring to a simmer.
9. Reduce heat to medium-low and simmer for 10-15 minutes, stirring occasionally.
10. Stir in milk and simmer for another 2-3 minutes.
11. Remove bay leaf and season with salt and pepper to taste.
12. Serve sauce over drained fettuccine, topped with grated Parmesan and herbs.

Make ahead: This sauce tastes even better the next day. Make a double batch and freeze half for another meal.

12. Fettuccine with Brown Butter and Sage

Sometimes the simplest dishes are the most satisfying. This rustic pasta celebrates rich brown butter and aromatic sage – ingredients I always have on hand.

Ingredients:

• 8 oz fettuccine
• 6 tbsp unsalted butter
• 20-25 fresh sage leaves
• 1 small shallot, minced (optional)
• 2 tbsp lemon juice
• ½ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup toasted walnuts or pine nuts, chopped
• Salt and freshly ground black pepper

Instructions:

1. Cook fettuccine according to package directions. Reserve ½ cup pasta water before draining.
2. While pasta cooks, melt butter in a large skillet over medium heat.
3. Add sage leaves and cook, swirling occasionally, until butter turns golden brown and smells nutty, about 3-4 minutes. Watch carefully to prevent burning.
4. If using, add shallot and cook for 30 seconds.
5. Remove from heat and carefully add lemon juice (it may splatter).
6. Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed to create a silky sauce.
7. Stir in Parmesan cheese and season with salt and pepper to taste.
8. Serve topped with toasted nuts and additional Parmesan.

Variation: For a heartier meal, add cooked chicken, sautéed mushrooms, or roasted butternut squash.

13. Five-Ingredient Spinach Artichoke Fettuccine

When my pantry is nearly bare, this creamy pasta saves the day. With just five main ingredients, it’s proof that delicious meals don’t require a long shopping list.

Ingredients:

• 8 oz fettuccine
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14 oz) can artichoke hearts, drained and chopped
• 5 oz fresh spinach
• 8 oz cream cheese, cubed
• ¼ cup reserved pasta water
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Cook fettuccine according to package directions. Reserve ¼ cup pasta water before draining.
2. Meanwhile, heat olive oil in a large skillet over medium heat.
3. Add garlic and cook for 30 seconds until fragrant.
4. Add artichoke hearts and cook for 2-3 minutes.
5. Add spinach in batches, stirring until wilted.
6. Reduce heat to low and add cream cheese cubes, stirring until melted and smooth.
7. Add drained pasta and enough reserved pasta water to create a creamy sauce.
8. Stir in Parmesan cheese and season with salt, pepper, and red pepper flakes if desired.

Pantry tip: Keep canned artichokes and shelf-stable cream cheese on hand for a meal you can make anytime without a grocery run.

14. Tuscan Sausage Fettuccine

This hearty pasta with Italian sausage and kale brings restaurant-quality flavor to your table in just 30 minutes. The combination is rich, satisfying, and packed with nutrients.

Ingredients:

• 8 oz fettuccine
• 1 lb Italian sausage (sweet or hot), casings removed
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp red pepper flakes (adjust to taste)
• ½ cup dry white wine or chicken broth
• 1 (14 oz) can diced tomatoes
• ½ cup heavy cream
• 3 cups chopped kale, stems removed
• ½ cup freshly grated Parmesan cheese
• Fresh basil, chopped (for garnish)
• Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions.
2. Meanwhile, heat olive oil in a large, deep skillet over medium heat.
3. Add sausage, breaking it up with a spoon, and cook until browned, about 5-7 minutes.
4. Add onion and cook until softened, about 3-4 minutes.
5. Add garlic, oregano, and red pepper flakes, cooking for 30 seconds.
6. Pour in wine or broth, scraping up any browned bits, and simmer until mostly reduced.
7. Add diced tomatoes and simmer for 5 minutes.
8. Stir in heavy cream and kale, cooking until kale is wilted, about 2-3 minutes.
9. Add drained pasta to the skillet and toss to coat in the sauce.
10. Stir in Parmesan cheese and adjust seasoning with salt and pepper.
11. Garnish with fresh basil before serving.

Time-saving tip: Buy pre-washed, chopped kale to cut down on prep time.

15. Lemon Ricotta Fettuccine with Peas

This bright, creamy pasta celebrates spring flavors but can be enjoyed year-round thanks to frozen peas. The combination of lemon and ricotta creates a luxuriously light sauce.

Ingredients:

• 8 oz fettuccine
• 1 cup frozen peas
• 1 cup whole milk ricotta cheese
• Zest and juice of 1 lemon
• ½ cup freshly grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ¼ cup fresh basil, chopped
• 2 tbsp fresh mint, chopped (optional)
• Salt and freshly ground black pepper
• Red pepper flakes (optional)

Instructions:

1. Cook fettuccine according to package directions, adding frozen peas during the last minute of cooking. Reserve ½ cup pasta water before draining.
2. Meanwhile, in a large bowl, whisk together ricotta, lemon zest, lemon juice, Parmesan cheese, and olive oil until smooth.
3. In a small skillet, heat a splash of olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Remove from heat.
4. Add hot garlic oil to the ricotta mixture and stir to combine.
5. Add drained pasta and peas to the ricotta mixture, tossing gently to coat. Add reserved pasta water as needed to create a silky sauce.
6. Stir in fresh herbs and season with salt, pepper, and red pepper flakes if desired.
7. Serve immediately with additional Parmesan if desired.

Variation: Add cooked, shredded chicken or flaked salmon for added protein.

16. Broccoli and Cheddar Fettuccine

This family-friendly pasta combines the beloved flavor pairing of broccoli and cheddar in a creamy, comforting dish that comes together in under 30 minutes.

Ingredients:

• 8 oz fettuccine
• 4 cups fresh broccoli florets
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 2 cups sharp cheddar cheese, shredded
• ¼ tsp ground nutmeg
• ¼ tsp garlic powder
• 2 tbsp Dijon mustard (optional)
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil.
2. Add fettuccine and cook according to package directions, adding broccoli during the last 3 minutes of cooking. Reserve ½ cup pasta water before draining.
3. Meanwhile, in a large skillet, melt butter over medium heat.
4. Add flour and whisk constantly for 1-2 minutes to create a roux.
5. Gradually whisk in milk, stirring constantly to prevent lumps.
6. Bring to a simmer and cook until thickened, about 3-4 minutes.
7. Reduce heat to low and stir in shredded cheddar cheese until melted and smooth.
8. Add nutmeg, garlic powder, and Dijon mustard if using.
9. Add drained pasta and broccoli to the cheese sauce, tossing to coat. Add reserved pasta water as needed to reach desired consistency.
10. Season with salt and pepper to taste.

Kid-friendly tip: This is a great way to get children to eat their vegetables! The familiar taste of cheddar cheese makes the broccoli more appealing.

17. Asian-Inspired Sesame Fettuccine

This fusion pasta features a savory, slightly sweet sauce with a hint of heat. It’s a refreshing departure from traditional Italian flavors and comes together in just 20 minutes.

Ingredients:

• 8 oz fettuccine
• 2 tbsp sesame oil, divided
• 2 cups mixed vegetables (bell peppers, snap peas, carrots, mushrooms), thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey or brown sugar
• 1 tbsp sriracha or chili garlic sauce (adjust to taste)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Cilantro leaves for garnish (optional)

Instructions:

1. Cook fettuccine according to package directions. Drain and toss with 1 tablespoon sesame oil to prevent sticking.
2. Meanwhile, heat remaining tablespoon of sesame oil in a large skillet or wok over medium-high heat.
3. Add vegetables and stir-fry until crisp-tender, about 3-4 minutes.
4. Add garlic and ginger, cooking for 30 seconds until fragrant.
5. In a small bowl, whisk together soy sauce, rice vinegar, honey, and sriracha.
6. Pour sauce into the skillet and bring to a simmer.
7. Add cooked pasta to the skillet and toss until well coated and heated through.
8. Garnish with green onions, sesame seeds, and cilantro if using.

Protein options: Add cooked chicken, shrimp, tofu, or a fried egg on top to make this a more substantial meal.

Serving Suggestions

To round out your weeknight fettuccine dinners, consider these quick side dishes:

• A simple green salad with lemon vinaigrette
• Garlic bread or crusty Italian bread
• Roasted vegetables (can be cooked on a separate rack while preparing pasta)
• Steamed broccoli or green beans
• Quick tomato bruschetta

Storage and Reheating Tips

Most of these fettuccine dishes will keep well in the refrigerator for 2-3 days. To reheat creamy pasta dishes:

• Add a splash of milk or cream before reheating to revive the sauce
• Reheat gently over low heat on the stovetop, stirring frequently
• If using a microwave, use 50% power and stir halfway through heating

Frequently Asked Questions

Q: Can I substitute gluten-free fettuccine in these recipes? Yes! Most of these recipes work well with gluten-free pasta. Just be sure to cook it according to package directions, as cooking times may vary from traditional pasta.

Q: How do I prevent my fettuccine from sticking together? Make sure to use plenty of water when boiling pasta (at least 4 quarts for 8 ounces of pasta), stir immediately after adding pasta to the water, and don’t overcook. If you’re not adding the pasta directly to sauce, toss with a bit of olive oil after draining.

Q: Can I make these recipes with whole wheat fettuccine? Absolutely! Whole wheat pasta works well in most of these recipes and adds extra fiber. Note that the cooking time might be slightly different, and the texture will be a bit heartier.

Q: What’s the best way to reheat leftover fettuccine Alfredo? For creamy pasta like Alfredo, reheat gently on the stovetop in a skillet over low heat, adding a splash of milk or cream to revive the sauce. Stir frequently to prevent scorching.

Q: Can I freeze these pasta dishes?