Fettuccine With Spring Vegetables II |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In ' 1,000 Italian Recipes' by Michele Scicolone Ingredients:
4 tablespoons unsalted butter |
1/4 cup chopped shallot |
1 cup chopped carrot |
1 cup broccoli floret, cut into bite-size pieces |
4 asparagus, trimmed and cut into bite-size pieces |
1/2 cup fresh peas or 1/2 cup frozen peas |
1 cup whipping cream |
salt |
fresh ground black pepper |
1 lb fresh fettuccine |
3/4 cup freshly grated parmesan cheese |
10 basil leaves, stacked and cut into thin ribbons |
Directions:
1. In a skillet large enough to hold the fettuccine, melt the butter over medium heat.
2. Add in shallots and carrots; cook, stirring occasionally, 5 minutes or until softened.
3. Bring at least 4 quarts water to a boil in a large pot; add salt to taste.
4. Add in broccoli and asparagus and cook for 1 minute.
5. With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot.
6. Put the broccoli and asparagus in the skillet along with the peas and cream.
7. Bring to a simmer; season to taste with salt and pepper; remove from heat.
8. Put the fettuccine into the boiling water and cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite.
9. Drain the fettuccine and add it to the skillet; add in the cheese and toss well.
10. Sprinkle with basil and serve immediately.
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