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Fettuccine Prima Vera Recipe
|Chinese pea pods||1⁄4 Pound|
|Green onions||2 Medium|
|Olive oil/Salad oil||1 Tablespoon|
|Frozen peas||1⁄2 Cup (8 tbs)|
|Coarsely ground black pepper||1⁄8 Teaspoon|
|Half and half||1 Cup (16 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2910 Calories from Fat 973
% Daily Value*
Total Fat 110 g168.6%
Saturated Fat 55.6 g278.2%
Trans Fat 0 g
Cholesterol 245 mg
Sodium 1124.4 mg46.9%
Total Carbohydrates 384 g127.8%
Dietary Fiber 29.3 g117.2%
Sugars 32.4 g
Protein 92 g183.9%
Vitamin A 538.3% Vitamin C 79.2%
Calcium 73.2% Iron 88.8%
*Based on a 2000 Calorie diet
2. About 45 minutes before serving, cut asparagus into 1 1/2-inch pieces. Remove strings from Chinese pea pods. Slice mushrooms. Cut carrots into 3-inch-long matchstick-thin strips. Cut green onions into 1 1/2-inch pieces. Set vegetables aside.
3. Cook noodles: In 6-quart saucepot over high heat, heat water and 1 teaspoon salt if desired to boiling. Add '/2 pound Fettuccine (wrap remaining dried noodles with plastic wrap and refrigerate to use within 2 weeks). Gently stir to separate noodles; heat to boiling. Reduce heat to medium. Cook noodles about 5 minutes or until tender but firm (al dente); drain. Return noodles to saucepot.
4. Meanwhile, in 12-inch skillet over medium-high heat, in 2 tablespoons hot olive oil, cook asparagus, carrots, and Chinese pea pods, stirring frequently, until tender-crisp, about 5 minutes. With slotted spoon, remove vegetables to bowl; set aside. In same skillet in 2 more tablespoons hot olive oil, cook mushrooms and green onions 3 to 5 minutes, stirring frequently. Return asparagus mixture to skillet; add frozen peas, coarsely ground pepper, and 1 teaspoon salt. Cook over medium heat until vegetables are heated through, stirring occasionally; remove from heat.
5. Over medium-low heat, gently toss noodles with half-and-half, butter or margarine, grated Parmesan cheese, and vegetable mixture until heated through.