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Fettucine with Rainbow Veggies in Cream Sauce Recipe

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This recipe for Fettucine with Rainbow Veggies in Cream Sauce is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. olive oil
2 tsp. salt (for pasta)
1/4 tsp. salt (for sauce)
2 T. butter
1-2 cloves mince garlic
1/2 c. chicken broth
1 lb. asparagus pieces
1 small zucchini, cubed
1/2 c. finely diced carrot
1/2 c. diced red/yellow pepper
3/4 c. heavy cream
3/4 lb. fettucine
1 c. grated Parmesan cheese
2 T. chopped parsley
Directions:
Directions:
Boil 4-5 qts of water add 1 T. olive oil and 2 tsp. salt. In
another pot, melt the butter over low heat. Stir in garlic and
warm for 1 minutes. Add broth, veggies, and 1/4 tsp. salt.
Bring to a simmer. Cover and let simmer ndisturbed for 3
minutes then stir in cream. Remove from heat and leave
covered. Once water boils, add fettucine until tender, then
drain. Bring veggies back to a simmer and add pasta.
Simmer for 3-4 minutes, mixing noodles constantly. Remove
from heat and mix in parmesan cheese. Garnish with
parsley.
Number Of Servings:
Number Of Servings:
4-5 servings

 

 

 

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