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Fettuccine Primavera #3


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Ingredients:

  • 1/2 c Butter or margarine
  • 1 md Shallot; minced
  • 1 lg Clove garlic; minced
  • 6 oz Cauliflower; cut into small pieces
  • 6 oz Broccoli or 1 pound asparagus
  • 1 c Carrots; thinly sliced
  • 1/2 lb Mushrooms; sliced
  • 2 sm Zucchini; unpeeled and thinly sliced
  • 1 lb Fettuccine noodles
  • 1 c Heavy cream
  • 1/2 c Chicken stock or boullion
  • 2 tb Basil
  • 1 c Grated Parmesan or Romano cheese

Directions:

http://www.foodtv.com/midatl/reclist.htm
 
Melt the butter in a large skillet or wok; saute the shallot and garlic. Saute the vegetables 1 at a time just until crunchy. (Start with those that take the longest to cook.) Boil the fettuccine noodles.
 
Combine cream, stock and basil until well blended. Heat slightly; pour over vegetables. Drain the fettuccine and toss with the vegetables. Top with cheese.
 
Yield: 6-8 servings
 
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998