SPRING VEGETABLE FETTUCCINE
Five ingredients and twenty minutes are all you need to whip up a creamy veggie fettuccine dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 460, Carbohydrate 51 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 5 g, Protein 15 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 5 g, TransFat 1/2 g
SPRING VEGETABLE PASTA
Steps:
- 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.
SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE
Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too
Provided by Mary Cadogan
Categories Dinner, Main course
Time 27m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium
CREAMY PASTA WITH SPRING VEGETABLES
This is a favorite Pampered Chef recipe! I adjust the veggies according to my mood or what is on hand as well as changing the type of pasta I use.
Provided by QueenJellyBean
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
- Cut mushrooms in half or quarters.
- Cut bell pepper into 1 inch squares or strips.
- Combine vegetables in a bowl. Add olive oil and toss lightly.
- Add garlic, salt and pepper. Gently mix well.
- Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
- Snip basil with kitchen scissors.
- Prepare pasta according to pakage instructions.
- In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
- Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
- Mix 1/4 c of parmesan cheese into the pasta.
- Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.
Nutrition Facts : Calories 534.1, Fat 30.3, SaturatedFat 14.4, Cholesterol 121.5, Sodium 403.5, Carbohydrate 50.1, Fiber 4.6, Sugar 4.7, Protein 18.3
FETTUCCINE WITH SPRING VEGETABLES
Number Of Ingredients 11
Steps:
- 1 In a skillet large enough to hold the fettuccine, melt the butter over medium heat. Add the shallots and carrots and cook, stirring occasionally, five minutes or until softened. 2 Bring at least 4 quarts of water to a boil in a large pot. Add salt to taste. Add the broccoli and asparagus and cook for 1 minute. With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot. 3 Put the broccoli and asparagus in the skillet along with the peas and cream. Bring to a simmer. Season to taste with salt and pepper. Remove from the heat. 4 Put the fettuccine into the boiling water and cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the fettuccine and add it to the skillet. Add the cheese and toss well. Sprinkle with basil and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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