Fettuccine with Green Vegetables |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Says Susan McCartney of Onalaska, Wisconsin: âI like to serve this rich side with many different entrees. Itâs special even with burgers, and I always get requests for the recipe!â TASTY TIP Not sure what to do with extra asparagus? Use it as a light quiche filler, grill for a quick and simple side dish or tuck into an omelet for an elegant touch. Ingredients:
4 ounces uncooked fettuccine |
1/4 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1 medium zucchini, chopped |
1 tablespoon canola oil |
1 green onion, thinly sliced |
1 garlic clove, minced |
1/4 cup frozen peas, thawed |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup shredded romano cheese |
2 tablespoons minced fresh parsley |
4 teaspoons minced chives |
additional shredded romano cheese, optional |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a small saucepan, bring 1/2 in. of water to a boil. Add asparagus; cover and boil for 3 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.
2. In a large nonstick skillet, saute zucchini in oil for 3 minutes. Add onion and garlic; saute 1 minute longer. Add the peas, salt, pepper and asparagus; saute until vegetables are crisp-tender.
3. Drain fettuccine; add to vegetable mixture. Stir in the cheese, parsley and chives. Garnish with additional cheese if desired. Yield: 4 servings.
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