I've had this recipe for Fettucine Primavera from the mid-80s from my mother-in-law for years and I love to make it in the summer when the tomatoes and beans, herbs, and other veggies are fresh from the garden. I usually make primavera using evaporated milk because it's lower in fat and usually in the cupboard, but every once in a while I'll break out THIS recipe and use the 2 cups of whipping cream! Maybe all those vegetables counter-act the fat? Regardless, it is a wonderful pasta dish and so easy to make!
Fettuccine Primavera
1 lb. fettuccine
Sauce:
2 large tomatoes
1 red sweet pepper
1/4 cup butter
1 small carrot, julienned
1 small zucchini, julienned
1/2 cup cauliflower flowerets
1/2 cup broccoli flowerets
12 snow peas
2 cloves garlic, finely chopped
2 cups whipping cream
salt
freshly ground pepper
1/2 cup coarsely grated Parmesan cheese
2 tsp. finely chipped fresh parsley
Cook fettuccine in lightly salted water until al dente. (You can blanch the tomatoes to remove skin and roast the red pepper and peel if desired but I omit this step). In large skillet, melt butter. Add tomatoes, pepper, carrot, zucchini, cauliflower and broccoli flowerets, snow peas and garlic. Stir and cook over med. heat 5-6 mins. Add cream and cook, stirring until cream begins to bubble. Season with salt and pepper. Add fettuccini. Toss and heat through. Gradually add half Parmesan cheese. Toss together and het until cheese melts. Transfer to a warm serving bowl or warm plate. Sprinkle with remaining Parmesan and parsley.
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