FETTUCCINE PRIMAVERA

Fettuccine Primavera image

Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.

Provided by spatchcock

Categories Vegetable

Time 50m

Yield 4 main course servings

Number Of Ingredients 15

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Ingredients

6 quarts water
2 tablespoons salt
6 asparagus, tough ends trimmed and finely diced, except for tips, which should be left whole
1/2 lb broccoli floret, a small head worth, cut into very small florets (Original recipe discards stems, but I dice those up too)
2 tablespoons olive oil
3 tablespoons butter
1 large sweet onion, finely diced
2 medium carrots, peeled and diced
3/4 cup fresh peas or 3/4 cup thawed frozen peas
kosher salt
fresh ground black pepper
1 lb fresh fettuccine or 12 ounces dry fettuccine
1 cup heavy cream or 1 cup half & half light cream
12 fresh basil leaves (I used half green and half purple!)
1/2 cup grated parmesan cheese

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.

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