fettuccine primavera

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By Ellen Bales
from Indianapolis, IN

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

serves 4
prep time 20 Min
method Stove Top

Ingredients For fettuccine primavera

  • 2
    carrots, sliced
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
    chicken stock
  • "just a pinch" of pepper
  • 1 tsp
    dried basil
  • 4 tsp
    butter
  • 1/3 c
    snow peas, ends trimmed
  • 1 c
    zucchini, sliced
  • 1 c
    cauliflower florets
  • 1 c
    broccoli florets
  • 1/3 lb
    fettuccine pasta
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How To Make fettuccine primavera

  • 1
    * Blanch carrots, broccoli, and cauliflower by immersing in boiling water for about 1 minute.
  • 2
    Remove and plunge into ice water.
  • 3
    Drain and reserve.
  • 4
    In a nonstick skillet over medium heat, saute zucchini and snow peas in butter until crisp-tender, about 3-4 minutes.
  • 5
    Add carrots, broccoli, cauliflower, basil and pepper to taste.
  • 6
    Stir in chicken stock and parmesan.
  • 7
    Meanwhile cook fettucine until al dente and drain.
  • 8
    Divide among serving plates and top with vegetable-cheese mixture.
  • 9
    Serve immediately.
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