• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Three-Herb Fettuccine With Vegetables And Shaved Asiago

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 2 cups 396g / 13oz Sugar snap peas

    2. 1 tablespoon 15ml Olive oil

    3. 4 Garlic - minced

    4. 2 1/2 cups 365g / 12oz Chopped spinach - divided

    5. 1/2 cup 31g / 1.1oz Sliced green onions - (1/2-inch)

    6. 2 cups 474ml Zucchini - (3 cups) (medium) Halved lengthwise and thinly sliced

    7. 1 cup 237ml Canned vegetable broth

    8. 2 cups 125g / 4.4oz Green tomatoes (medium) Peeled - seeded, and cut into thin wedges

    9. 1/2 cup 118ml Thinly sliced fresh basil

    10. 2 tablespoons 30ml Chopped fresh chives

    11. 2 tablespoons 30ml Chopped fresh oregano

    12. 1/4 teaspoon 1 1/3ml Salt

    13. 1/4 teaspoon 1 1/3ml Freshly ground pepper

    14. 6 cups 1422ml Hot cooked fresh fettuccine (1 pound uncooked pasta)

    15. 3 oz 85g Shaved asiago cheese Fresh herbs -

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Trim ends from peas, and remove strings. Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water. Heat oil in pan over medium heat. Add garlic; sautee1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sautee2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese). Serving Ideas : Garnish with fresh herbs, if desired.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback