Fettuccine With Spring Vegetables Recipes

SPRING VEGETABLE FETTUCCINE

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
• Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES

Steps:

• Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
• Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
• In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
• In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

FETTUCCINE WITH FRESH VEGETABLES

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
• Cook and stir about 8 minutes.
• Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

FETTUCCINE WITH SPRING VEGETABLES

Steps:

• Peel and finely chop the onion; peel and chop carrot into 1/2-inch dice; chop celery into 1/4-inch dice.
• Add butter to a 12-inch skillet and place over medium-high heat.
• Once the butter begins to melt, add the onion, carrot, and celery; saute until vegetable begin to brown, about 5 minutes.
• While the vegetables are sauteing, fill a 12-inch skillet with water and place over high heat.
• Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third.
• Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus.
• Cook 5-6 minutes or until the asparagus is tender, then lift them out and set aside.
• Fill a pot for the pasta with about 6 quarts water; place over high heat, and bring to a boil.
• Chop zucchini into 1/2-inch dice; chop bell pepper into 1-inch squares.
• When the onion, carrot, and celery are ready, add the zucchini and peppers; season generously with salt and pepper and continue sauteing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.
• Finely chop enough parsley to measure 1 1/2 tablespoons; cut the cooked asparagus into 1-inch pieces.
• When the zucchini and peppers are ready, add the asparagus and saute 1minute.
• Add the cream and parsley; continue cooking until the cream has thickened and reduced by half.
• Cook the pasta--add 2 tablespoons salt (I use 1 tablespoon) to the boiling pasta water, add fettuccine, and stir until all the strands are submerged; cook until al dente.
• Drain pasta, toss with sauce and the Parmigiano-Reggiano; serve immediately.

FETTUCCINE WITH SPRING VEGETABLES

Steps:

• 1 In a skillet large enough to hold the fettuccine, melt the butter over medium heat. Add the shallots and carrots and cook, stirring occasionally, five minutes or until softened. 2 Bring at least 4 quarts of water to a boil in a large pot. Add salt to taste. Add the broccoli and asparagus and cook for 1 minute. With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot. 3 Put the broccoli and asparagus in the skillet along with the peas and cream. Bring to a simmer. Season to taste with salt and pepper. Remove from the heat. 4 Put the fettuccine into the boiling water and cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the fettuccine and add it to the skillet. Add the cheese and toss well. Sprinkle with basil and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.