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Winter Vegetable Fettuccine

Winter Vegetable Fettuccine

Winter Vegetable Fettuccine, simple flavors of home grown vegetables make a wholesome family meal that is quick to prepare.
Course Main
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -3
Author Kyrstie Barcak - A Fresh Legacy


  • 1 tablespoon oil
  • 1 large fennel bulb sliced finely
  • 3 cloves of garlic - chopped finely
  • zest and juice of one lemon
  • 2 egg yolks
  • 2 bok choy - ends trimmed
  • freshly ground black pepper
  • freshly shaved Parmesan cheese
  • fennel fronds


  1. Set a pot of water to boil on the stove top
  2. Warm a pan on the stove top and add the oil
  3. Once the water has boiled add the pasta to cook, then drain and put back into the saucepan
  4. Add the sliced fennel and garlic when the oil has warmed and cook over a low heat for 10 minutes until the fennel has softened
  5. Once softened add a few generous grinds of black pepper and add the lemon juice
  6. Add the bok choy and stir until it just begins to wilt
  7. To the saucepan that is holding the cooked and drained fettuccine, add the fennel and bok choy and the egg yolks, stir to coat the pasta and serve with more pepper if desired, parmesan and some fennel fronds

Recipe Notes

Don't add the egg yolk until last or it will scramble and give the pasta a lumpy coating rather than a silky one.