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:

• Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
• Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
• Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.