FETTUCCINE PRIMAVERA

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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

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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