Fettuccineprimavera Recipes

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
• Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
• *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

Steps:

• Be sure everything is cut about the same size so the dish has a nice uniform look.
• Bring water and salt to a rolling boil.
• Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
• Reserve vegetable cooking water for boiling pasta.
• Heat butter and oil in a large skillet over med heat.
• Add onion and carrots; cook, stirring, till soft, about 5 minutes.
• Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
• Cook till all veggies are tender.
• Return veg cooking water to a boil.
• Add fettuccine and cook till tender.
• While pasta is cooking, add cream to veggies and stir while simmering.
• Drain pasta and add to veggies with basil leaves and cheese.
• Serve this terrific dish while VERY HOT.

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
• Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

Steps:

• In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.