Fettuccine With Spring Vegetables Recipes

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat half-and-half to boiling over medium heat. Stir in cheese and garlic salt. Cook, stirring constantly, until cheese is melted and mixture is smooth.
• Stir in vegetables. Cook about 7 minutes, stirring occasionally, until vegetables are tender. Serve over fettuccine. Sprinkle with pepper.

Steps:

• Cook and drain fettuccine as directed on package. Rinse with cold water; drain.
• Cook asparagus in enough boiling water to cover 3 to 4 minutes or until crisp-tender; drain.
• In 10-inch skillet, melt butter over medium-high heat. Add asparagus, zucchini and peas; cook about 4 minutes, stirring frequently, until crisp-tender.
• In large bowl, toss asparagus mixture, fettuccine, tomato, basil and pepper. Cover and refrigerate about 1 hour or until chilled. Sprinkle with cheese.

Steps:

• Cook fettuccine as directed on package, omitting salt and adding broccoli, cauliflower, peas, carrots and onion for last 3 minutes of cooking. Drain; return to saucepan and keep warm.
• Meanwhile, in 10-inch skillet, heat butter and milk over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer uncovered 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese, garlic salt, nutmeg and pepper.
• Stir cheese mixture into pasta mixture.

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry., In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender. , Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired.

Steps:

• Peel and finely chop the onion; peel and chop carrot into 1/2-inch dice; chop celery into 1/4-inch dice.
• Add butter to a 12-inch skillet and place over medium-high heat.
• Once the butter begins to melt, add the onion, carrot, and celery; saute until vegetable begin to brown, about 5 minutes.
• While the vegetables are sauteing, fill a 12-inch skillet with water and place over high heat.
• Cut off the white, woody bottom part of the asparagus spears, then peel the remaining bottom third.
• Add 1 teaspoon salt to the boiling water, then gently slide in the asparagus.
• Cook 5-6 minutes or until the asparagus is tender, then lift them out and set aside.
• Fill a pot for the pasta with about 6 quarts water; place over high heat, and bring to a boil.
• Chop zucchini into 1/2-inch dice; chop bell pepper into 1-inch squares.
• When the onion, carrot, and celery are ready, add the zucchini and peppers; season generously with salt and pepper and continue sauteing until the zucchini and peppers are quite tender and lightly browned, about 15 minutes.
• Finely chop enough parsley to measure 1 1/2 tablespoons; cut the cooked asparagus into 1-inch pieces.
• When the zucchini and peppers are ready, add the asparagus and saute 1minute.
• Add the cream and parsley; continue cooking until the cream has thickened and reduced by half.
• Cook the pasta--add 2 tablespoons salt (I use 1 tablespoon) to the boiling pasta water, add fettuccine, and stir until all the strands are submerged; cook until al dente.
• Drain pasta, toss with sauce and the Parmigiano-Reggiano; serve immediately.