Mock Fettuccini Primavera 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:

• 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:

• Rinse the dried shiitake and wood ear mushrooms with cold water to remove any sand or dirt. Transfer each type of mushroom into its own separate bowl and add enough water to just cover, about 3/4 cup in each. Let set until the mushrooms are pliable and soft, about 45 minutes.
• Trim the ends of the shiitakes with scissors. Squeeze out extra liquid and reserve for later use. Thinly slice the shiitakes. Trim the hard parts off the ends of the wood ears, then thinly slice the mushrooms. Discard the wood ear liquid. Transfer both mushrooms to a bowl and set aside.
• Heat 1 tablespoon of the oil in an extra-large nonstick skillet (see Cook's Note) over high heat. Once shimmering, add the carrots and celery and cook, stirring, until just softened, about 1 minute. Add the mushrooms and stir until combined. Add 1 tablespoon of the oyster sauce, 1 teaspoon of the soy sauce, 1/4 teaspoon of the ground white pepper and 1 tablespoon water; stir until everything is coated. Transfer to a rimmed baking sheet and let cool completely, 15 to 20 minutes. Wipe the skillet clean and reserve.
• Meanwhile, lightly wet a paper towel with water and keep it on the side. Transfer 2 tablespoons of the reserved shiitake soaking liquid to a small bowl. Reserve the rest for later use.
• Remove the bean curd skins from the package and work quickly with them so they do not dry out and crack or lose flexibility. Fold the skins in quarters and trim off about 1 inch from the rim using scissors; the rim is very dry and will not give a smooth texture to the finished dish.
• Gently wipe both sides of 2 bean curd skins with the prepared paper towel and stack them directly on top of each other. If there are rips in either skin, don't worry; when you stack them, rotate the skins so the rips are not on top of each other. Cut one of the remaining skins in half, then cut one of the halves into quarters (reserve the remaining half for another use). Wipe both sides of one of the quarter skins and lay it on top of the stack in one quadrant. Put half of the vegetable filling, about 2 cups, directly on the quarter skin. Form the filling into a roughly 3.5-inch rectangle. Fold the right side of the large skins towards the center, then the left side and finally the bottom. Dip your fingers into the small bowl of reserved shiitake soaking liquid and brush all the sides. This will act as "glue" and help the bean curd stick better. Fold it as if you were rolling a burrito, tucking it tightly and rolling until you have formed a 10-inch-long by 4-inch-wide rectangle. Brush the seam with additional shiitake soaking liquid to seal well. Repeat with the remaining bean curd skins and filling.
• Heat the reserved skillet with the remaining 3 tablespoons oil over medium-high heat. Once shimmering, add the rolls side by side. Fry until golden brown on the bottom, 1 to 2 minutes. Flip and fry until golden brown again on the bottom, an additional 1 minute. Gently fry the sides, about 15 seconds each. Remove to a plate. Let cool slightly. Pour out excess oil and wipe the skillet clean.
• Add 1 cup water, 1/2 cup of the reserved shiitake mushroom soaking liquid (if there isn't enough, replace with water to make up the difference), a pinch of salt and the remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce and 1/4 teaspoon white pepper to the same skillet over high heat and bring to a boil. Turn off the heat and add the bean curd rolls to the mixture. Poke holes all over the rolls with a toothpick. Soak one side for 15 minutes, then flip and let the other side soak for an additional 15 minutes.
• Fill a large wok or wide pot with 2 inches of water and a steamer rack. Bring to a full boil over high heat. Place one of the soaked bean curd rolls into a dish or plate and let steam until the roll is slightly puffed, about 10 minutes. Carefully remove the dish from the steamer and let cool completely. Repeat with the remaining roll. Once cooled, place the bean curd rolls with a long side facing you and slice into 1/2-inch-thick pieces using a sharp chef's knife with a long blade.
• Bring the soaking liquid back to a full boil and reduce by half, about 2 minutes. Drizzle on the sliced bean curd rolls. Enjoy!

Steps:

• 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.
• 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.

Steps:

• Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.

Steps:

• In a saute pan, heat oil and saute garlic. Add broccoli and toss together.
• Add pasta to garlic and broccoli. Add Mornay sauce, season, to taste, and heat throughout.
• Serve immediately garnished with cheese.
• Mix dry ingredients in a mixer. Slowly add water and eggs. Mix for 10 minutes; the dough should be crumbly. Extrude pasta as desired.
• Yield: 2 pounds (approximately 10 servings)

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.