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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Packed with springtime vegetables, this meal is a quick fix for the winter blues. Ingredients:
1 (1-lb) bag frozen broccoli florets |
10 oz frozen cut haricots verts or green beans |
1 cup frozen shelled edamame or baby lima beans (5 ounces) |
1 lb dried fettuccine |
1/4 cup olive oil |
6 garlic cloves, finely chopped |
1/4 teaspoon dried hot red pepper flakes |
1/2 cup frozen chopped onions (3 ounces) |
2 cups cherry or grape tomatoes (1/2 pound), halved lengthwise |
2 tablespoons unsalted butter |
1/4 cup finely grated parmigiano-reggiano |
accompaniment: finely grated parmigiano-reggiano |
Directions:
1. Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.
2. Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.
3. Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.
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