fettuccine primavera

Name: FETTUCCINE PRIMAVERA
Prep time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 - carrots, sliced; 1 cup(s) broccoli florets; 1 cup(s) cauliflower florets; 1 cup(s) zucchini, sliced; 1/3 cup(s) snow peas, ends trimmed; 4 teaspoon(s) butter; 1 teaspoon(s) dried basil; - "just a pinch" of pepper; 1/4 cup(s) chicken stock; 1/2 cup(s) parmesan cheese, grated; 1/3 pound(s) fettuccine pasta

278 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Mar 8, 2014

This is one of those poor recipes that nobody wanted--I can't imagine why. It sounds so easy and so tasty. So I adopted it to share with you! Photo: a2zrecipes.net

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prep time 20 Min

cook time

method Stove Top

yield 4 serving(s)

Ingredients

2 - carrots, sliced
1 cup broccoli florets
1 cup cauliflower florets
1 cup zucchini, sliced
1/3 cup snow peas, ends trimmed
4 teaspoons butter
1 teaspoon dried basil
- "just a pinch" of pepper
1/4 cup chicken stock
1/2 cup parmesan cheese, grated
1/3 pound fettuccine pasta

How To Make fettuccine primavera

Step 1

* Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute.

Step 2

Remove and plunge into ice water.
Step 3

Drain and reserve.
Step 4

In a nonstick skillet over medium heat, saute zucchini and snow peas in butter until crisp-tender, about 3-4 minutes.
Step 5

Add carrots, broccoli, cauliflower, basil and pepper to taste.
Step 6

Stir in chicken stock and parmesan.
Step 7

Meanwhile cook fettucine until al dente and drain.
Step 8

Divide among serving plates and top with vegetable-cheese mixture.
Step 9

Serve immediately.
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