“Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.”
READY IN:
50mins
YIELD:
4 main course servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Be sure everything is cut about the same size so the dish has a nice uniform look.
  2. Bring water and salt to a rolling boil.
  3. Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
  4. Reserve vegetable cooking water for boiling pasta.
  5. Heat butter and oil in a large skillet over med heat.
  6. Add onion and carrots; cook, stirring, till soft, about 5 minutes.
  7. Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
  8. Cook till all veggies are tender.
  9. Return veg cooking water to a boil.
  10. Add fettuccine and cook till tender.
  11. While pasta is cooking, add cream to veggies and stir while simmering.
  12. Drain pasta and add to veggies with basil leaves and cheese.
  13. Serve this terrific dish while VERY HOT.

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