Fettuccine With Spring Vegetables II Recipe

Name: Fettuccine With Spring Vegetables II
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; ¼ 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; ½ cup fresh peas or ½ cup frozen peas; 1 cup whipping cream; salt; fresh ground black pepper; 1 lb fresh fettuccine; ¾ cup freshly grated parmesan cheese; 10 basil leaves, stacked and cut into thin ribbons

Servings: persons

4 tablespoons unsalted butter
¼ 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
½ cup fresh peas or ½ cup frozen peas
1 cup whipping cream
salt
fresh ground black pepper
1 lb fresh fettuccine
¾ cup freshly grated parmesan cheese
10 basil leaves, stacked and cut into thin ribbons

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.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, ¼ cup chopped shallot, 1 cup chopped carrot, 1 cup broccoli floret, cut into bite-size pieces, and more.

Yes, Fettuccine With Spring Vegetables II falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine With Spring Vegetables II

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