Spring Vegetable Fettuccine 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.

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.

SPRING VEGETABLE PASTA

Steps:

• 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.