Italian Vegetable Creamy Fettuccine Recipes

FETTUCCINE PRIMAVERA

Steps:

• to cook the fettuccine.
• begin steaming the carrots in an inch of boiling water, covered.
• After the carrots have been steaming for 5 minutes, add the broccoli to steam along with the carrots for 5 more minutes. Drain and set veggies aside.
• Start cooking the noodles after the broccoli is added to the steamer. Cook the fettuccine noodles according to package instructions.
• When the fettuccine is cooked to your liking, drain the pasta and add the noodles back into the pot. Add the olive oil to the noodles immediately, then stir in the cheese. Add the cream to the noodles, and stir again.
• The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper. Serve immediately along with a good class of wine!

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

SPRING VEGETABLE FETTUCCINE ALFREDO

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

ITALIAN VEGETABLE CREAMY FETTUCCINE RECIPE - (5/5)

Steps:

• 1. hEST OLIVE OIL IN LARGE SKILLET OVER MEDIUM-HIGH HEAT. aDD BROCCOLI,CELERY, ONION, GARLIC AND BASIL; COOK, STIRRING OCCASIONALLY, FOR 5 MINUTES OR UNTIL VEGETABLES ARE TENDER. sTIR IN EVAPORATED MILK, CHEESE AND PEPPER; BRING JUST TO A BOIL. rEDUCE HEAT TO LOW; COOK COVERED, FOR 5 MINUTES. 2. COMBINE CORNSTARCH AND SMALL AMOUNT OF BROTH IN SMALL BOWL; gRADUALLY STIR IN REMINING BROTH, BELL PEPPER AND PEAS. cOOK OVER MEDIUM HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS THICKENED AND VEGETABLE ARE TENDER (DO NOT BOIL) SERVE OVER PASTA SPRINKLE WITH CHEESE.