Fettuccine Primavera Recipes

FETTUCCINE PRIMAVERA

Steps:

• to cook the fettuccine.
• begin steaming the carrots in an inch of boiling water, covered.
• After the carrots have been steaming for 5 minutes, add the broccoli to steam along with the carrots for 5 more minutes. Drain and set veggies aside.
• Start cooking the noodles after the broccoli is added to the steamer. Cook the fettuccine noodles according to package instructions.
• When the fettuccine is cooked to your liking, drain the pasta and add the noodles back into the pot. Add the olive oil to the noodles immediately, then stir in the cheese. Add the cream to the noodles, and stir again.
• The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper. Serve immediately along with a good class of wine!

FETTUCCINE PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.

FETTUCCINE PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

FETTUCCINE PRIMAVERA

Steps:

• Be sure everything is cut about the same size so the dish has a nice uniform look.
• Bring water and salt to a rolling boil.
• Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
• Reserve vegetable cooking water for boiling pasta.
• Heat butter and oil in a large skillet over med heat.
• Add onion and carrots; cook, stirring, till soft, about 5 minutes.
• Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
• Cook till all veggies are tender.
• Return veg cooking water to a boil.
• Add fettuccine and cook till tender.
• While pasta is cooking, add cream to veggies and stir while simmering.
• Drain pasta and add to veggies with basil leaves and cheese.
• Serve this terrific dish while VERY HOT.

SPINACH FETTUCCINE PRIMAVERA

Steps:

• Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
• Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

FETTUCCINE PRIMAVERA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

FETTUCCINE PRIMAVERA ROSA

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
• Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
• *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

PASTA PRIMAVERA

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

SHRIMP FETTUCCINE PRIMAVERA

Steps:

• In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
• In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.