Spinach Fettuccine Primavera

2019-07-10
  • Yield : 4 to 6 servings
  • Prep Time : 15m
  • Cook Time : 12m
  • Ready In : 27m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Truffled Fillet of Beef Sandwiches

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Gnocchi With Wild Mushroom Ragu

  • Pasta Dough

Ingredients

  • Salt
  • 1 pound spinach fettuccine
  • 2 carrots, peeled
  • 2 medium zucchini
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 cup frozen green peas
  • 1/2 cup dry white wine
  • 1 cup vegetable or chicken stock
  • Freshly ground black pepper
  • 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
  • 1/4 cup chopped flat-leaf parsley, a generous handful

Method

Step 1

Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Step 2

Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

Leave a Reply

Your email address will not be published. Required fields are marked *