Whole Wheat Fettuccine With Spring Vegetables

Name: Whole Wheat Fettuccine With Spring Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 4 plates, 4 serving(s)
Ingredients: 6 ounces whole wheat fettuccine; 2 teaspoons olive oil; 2 shallots, thinly sliced; 1 teaspoon garlic, minced; 1 jalapeno pepper, fresh, seeded and finely chopped; 3/4 cup celery, thinly sliced; 3/4 cup carrot, thinly sliced; 1 cup broccoli floret, small or cut into little pieces; 8 ounces asparagus, cut into small pieces; 1 small zucchini, cut into thin slices; 2 cups shiitake mushrooms or 2 cups white mushrooms; 4 ounces pea pods; 3/4 cup vegetable broth or 3/4 cup chicken broth; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons chives, snipped

Submitted by hellokitty

"I made this up at home one day with a lot of vegetable leftovers and Trader Joe's whole wheat pasta. It's decidedly spunky with the jalapeno, but feel free to leave it out if you don't like the spicier taste. Also this recipe is easy to adapt to other vegetables that you might like better."

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Ready In:: 30mins
Ingredients:: 16
Yields:: 4 plates
Serves:: 4

ingredients

6 ounces whole wheat fettuccine
2 teaspoons olive oil
2 shallots, thinly sliced
1 teaspoon garlic, minced
1 jalapeno pepper, fresh, seeded and finely chopped
³⁄₄ cup celery, thinly sliced
³⁄₄ cup carrot, thinly sliced
1 cup broccoli floret, small or cut into little pieces
8 ounces asparagus, cut into small pieces
1 small zucchini, cut into thin slices
2 cups shiitake mushrooms or 2 cups white mushrooms
4 ounces pea pods
³⁄₄ cup vegetable broth or 3/4 cup chicken broth
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground black pepper
2 tablespoons chives, snipped

directions

Cook fettuccine according to package directions. When done, drain the pasta and keep warm.
In a large skillet heat oil over high heat. Cook the shallots, garlic, and jalapeno pepper for one minute or until shallots are soft.
Add celery and carrot, cook and stir for one minute. Stir in the broccoli, asparagus, zucchini, mushrooms, pea pods and broth. Cover and cook for 3 minutes.
Add the hot fettuccine, salt, and black pepper to the skillet and toss gently to mix together all the ingredients.
Garnish with snipped chives and serve.

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Reviews

Awesome! I couldn't get shallots because I live in China and couldn't find them, but I used a white onion instead. Delicious and healthy. I will cook this many more times in the future. Thank-you.

Hedges Kitchen

RECIPE SUBMITTED BY

hellokitty

Hello! I am a student at UC Berkeley currently studying political science/economy and French. I am interested in the state of labor reform in Western European countries. I love to travel...but with the weakening dollar I have had to make do with living in Berkeley for the time being...although it has not been bad at all! I live just a few blocks from Chez Panisse (hopefully I will go someday...)and there are so many different cuisines here that I want to try! I most recently had Tibetan and Burmese food, yum! I am almost 100% converted to organic and environmentally friendly products...stop buying plastic bottles, bring your own bags to stores, reduce waste! Passions: politics, travel, San Francisco, Paris, fashion, shopping, reading, books, cafes, bookstores, museums, Chopin, Proust

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