Spinach Fettuccine With Vegetable Ribbons Recipe
Ingredients
| Carrots | 2 Medium | |
| Zucchini | 2 Medium, unpeeled | |
| Scallions | 4 | |
| 1/2 pound spinach fettuccine | ||
| 1 cup low-sodium or regular chicken broth | ||
| 2 cloves garlic, minced or crushed through a press | ||
| Oregano | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornstarch | 2 Tablespoon | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
Directions
1 Bring a large pot of water to a boil.
2 Meanwhile, using a cheese sheer or a vegetable peeler, make long ribbons of carrot and zucchini. Coarsely chop the scallions.
3 Add the fettuccine to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
4 Meanwhile, in a large skillet, combine 3/4 cup of the broth with the garlic, oregano and pepper, and bring to a boil. Add the carrot and zucchini ribbons, reduce the heat to medium-low, cover and simmer until the vegetables are wilted and tender, about 3 minutes.
5 With a slotted spoon, remove the carrot and zucchini to a serving bowl. Reserve the broth in the skillet. Drain the pasta and add it to the vegetable ribbons. Cover loosely to keep warm.
6 In a small bowl, combine the cornstarch and remaining 1/4 cup broth and stir to blend. Bring the broth in the skillet to a boil over medium-high heat, stir in the cornstarch mixture and the scallions and cook, stirring, until the sauce has thickened slightly, about 1 minute.
7 Add the sauce and Parmesan to the pasta and vegetables and toss to coat.
2 Meanwhile, using a cheese sheer or a vegetable peeler, make long ribbons of carrot and zucchini. Coarsely chop the scallions.
3 Add the fettuccine to the boiling water and cook until al dente, 8 to 10 minutes, or according to package directions.
4 Meanwhile, in a large skillet, combine 3/4 cup of the broth with the garlic, oregano and pepper, and bring to a boil. Add the carrot and zucchini ribbons, reduce the heat to medium-low, cover and simmer until the vegetables are wilted and tender, about 3 minutes.
5 With a slotted spoon, remove the carrot and zucchini to a serving bowl. Reserve the broth in the skillet. Drain the pasta and add it to the vegetable ribbons. Cover loosely to keep warm.
6 In a small bowl, combine the cornstarch and remaining 1/4 cup broth and stir to blend. Bring the broth in the skillet to a boil over medium-high heat, stir in the cornstarch mixture and the scallions and cook, stirring, until the sauce has thickened slightly, about 1 minute.
7 Add the sauce and Parmesan to the pasta and vegetables and toss to coat.
Chef
