"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fettucine with Rainbow Veggies in Cream Sauce Recipe

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This recipe for Fettucine with Rainbow Veggies in Cream Sauce, by , is from The Erikson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Thiesfeld
Added: Wednesday, July 4, 2007


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

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

Number Of Servings:
Number Of Servings:
4-5 servings




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