FETTUCCINE PRIMAVERA

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

By Ellen Bales
@Starwriter

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

Rating:

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Comments:

3 Comments

Serves:

Prep:

20 Min

Method:

Stove Top

Ingredients

Add to Grocery List

2

carrots, sliced
1 c

broccoli florets
1 c

cauliflower florets
1 c

zucchini, sliced
1/3 c

snow peas, ends trimmed
4 tsp

butter
1 tsp

dried basil
·

"just a pinch" of pepper
1/4 c

chicken stock
1/2 c

parmesan cheese, grated
1/3 lb

fettuccine pasta

How to Make FETTUCCINE PRIMAVERA

Step-by-Step

* Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute.
Remove and plunge into ice water.
Drain and reserve.
In a nonstick skillet over medium heat, saute zucchini and snow peas in butter until crisp-tender, about 3-4 minutes.
Add carrots, broccoli, cauliflower, basil and pepper to taste.
Stir in chicken stock and parmesan.
Meanwhile cook fettucine until al dente and drain.
Divide among serving plates and top with vegetable-cheese mixture.
Serve immediately.