Three-Herb Fettuccine With Vegetables And Shaved Asiago

Recipe Ingredients

2 cups	396g / 13oz	Sugar snap peas
1 tablespoon	15ml	Olive oil
4		Garlic - minced
2 1/2 cups	365g / 12oz	Chopped spinach - divided
1/2 cup	31g / 1.1oz	Sliced green onions - (1/2-inch)
2 cups	474ml	Zucchini - (3 cups) (medium)
		Halved lengthwise and thinly sliced
1 cup	237ml	Canned vegetable broth
2 cups	125g / 4.4oz	Green tomatoes (medium)
		Peeled - seeded, and cut into thin wedges
1/2 cup	118ml	Thinly sliced fresh basil
2 tablespoons	30ml	Chopped fresh chives
2 tablespoons	30ml	Chopped fresh oregano
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
6 cups	1422ml	Hot cooked fresh fettuccine
		(1 pound uncooked pasta)
3 oz	85g	Shaved asiago cheese
		Fresh herbs - (optional)

Recipe Instructions

Trim ends from peas, and remove strings.

Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.

Heat oil in pan over medium heat. Add garlic; sautee1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sautee2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese).

Serving Ideas : Garnish with fresh herbs, if desired.

Source:
Cooking Light, Jul/Aug 1995, page 119

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.