Monday, May 2, 2011

Spring Fettuccine

The basis of this recipe comes from Fettucini alla Primavera. I will be using more vegies than it calls for. Since I've never made this recipe- we'll see what changes as it gets made. The recipe below is what I intend to make- not the recipe on the link.

6+ oz frozen baby peas
1 C zucchini, sliced and cut in half
1 cup frozen edamame
1 C baby carrots, peeled
1 1/2 oz butter
1 small white onion, finely chopped
1 lb brown rice fettuccine
4 oz ham, diced
freshly ground black pepper
1/2 C cream
1/2 C low-fat milk
fresh mint
freshly grated Parmigiano-Reggiano (parmesan) for serving

Take peas out of the freezer. Drop the edemame into a saucepan of lightly salted boiling water. Bring the water to the boil, then cook the beans for 3-4 minutes. Drain. Plunge the carrots into lightly salted boiling water and cook for 8-10 minutes, or until tender. Drain. Steam the zucchini until al dente. Put the butter into a medium-sized frying pan and add the chopped onion. Cook gently until very tender. Meanwhile, cook the pasta in plenty of gently boiling well-salted water until al dente. Add the edamame, carrots, and zucchini to the onion in the pan and cook for a few minutes more, until hot. Add the ham and season the sauce with a few pinches of salt and plenty of black pepper. Pour in the cream and let it bubble up for a few minutes (don't over-reduce it). Turn off the heat.As soon as the pasta is cooked, drain it over the peas and turn it all into a heated serving bowl. Add the mint to the sauce, then pour all the contents of the pan on top of the pasta. Toss well and serve immediately with freshly grated parmesan cheese. Serves 4-6

 **Delicious! I used 2 large carrots, 2 small zucchini, half a larger bag of baby peas, and a whole small  bag of frozen edamame. Because of the extra veges, I put in 3/4 C whole cream and 3/4 C of 2%. I didn't cut the mint up, but put in some leaves whole. Keeper for sure!

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