Fettuccine Prima Vera Recipe
Fettuccine Prima Vera is an amazingly delicious recipe which you will enjoy with your family and friends. If you loved it, do share it with your friends also!
Ingredients
| Fettuccine | 1 pound | |
| Asparagus | 1/2 pound | |
| 1/4 pound Chinese pea pods | ||
| Mushrooms | 1/4 pound | |
| 2 medium-sized carrots | ||
| 2 medium-sized green onions | ||
| Water | 3 Quart | |
| Salt | To Taste | |
| Olive or salad oil | ||
| Frozen peas | 1/2 Cup (16 tbs) | |
| 1/8 teaspoon coarsely ground black pepper | ||
| Half and Half | 1 Cup (16 tbs) | |
| Butter/Margarine | 4 Tablespoon | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
1. Prepare Fettuccine; dry at least 1 hour before cooking.
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.
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.
Chef
