Whole Wheat Fettuccine With Spring Vegetables Recipes

LEMONY LINGUINE WITH SPRING VEGETABLES

Steps:

• Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
• Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
• Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.

WHOLE WHEAT FETTUCCINE WITH SPRING VEGETABLES

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.

LINGUINE WITH SPRING VEGETABLES

Steps:

• Cook linguine according to directions. Before draining pasta, reserve a 1/4 cup of water pasta cooked in.In large non stick saute pan, heat 1 TB of olive oil. Add zucchini rounds, in batches, and cook both sides until lightly browned. Remove from pan. Add garlic and pepper strips and cook for 1-2 minutes. Add asparagus and continue to cook for 2-3 more minutes, adding salt and pepper to the vegetables to taste. Add back in zucchini, as well as drained pasta and 1/4 cup of pasta water. Gently toss pasta with vegetables and 3-4 tablespoons of olive oil. Squeeze lemon over pasta and vegetables, if using. Serve with freshly grated Parmesan cheese.

WHOLE WHEAT PASTA

Steps:

• Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
• Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.