Fettuccine Jardiniere Recipes

HOT ITALIAN GIARDINIERA

Steps:

• Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
• The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.

ITALIAN GIARDINIERA SALAD

Steps:

• Combine 3/4 cup drained giardiniera (Italian pickled vegetables), 4 ounces chopped fresh mozzarella, 4 cups Italian blend salad greens, 1/2 cup torn basil and 2 tablespoons chopped parsley in a large bowl. Whisk 1 tablespoon each white wine vinegar and jarred giardiniera brine, then slowly whisk in 3 tablespoons olive oil; drizzle over the salad and toss. Season with salt and pepper.

FETTUCCINE JARDINIERE

Steps:

• Place broccoli and zucchini into a large saucepan.
• Cover with boiling salted water.
• Over high heat, let water come to second boil and cook for 1 minute.
• Drain and rinse in cool water.
• Cook fettuccine according to package directions.
• While fettuccine is cooking, heat olive oil in skillet.
• Add garlic and onions.
• Stir and fry for 1 minute.
• Add mushrooms.
• Stir and fry for 1 minute.
• Add broccoli and zucchini.
• Stir and fry for 1 minute.
• Add parsley, black pepper and lemon juice.
• Stir in well and cook about 30 seconds more.
• Turn off heat.
• Drain fettuccine.
• Place on warm platter or in a large warm bowl.
• Toss butter and cheese into fettuccine.
• Add cream and toss again.
• Empty contents of skillet (including juices) over the pasta.
• Toss lightly.
• Serve immediately.