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Three-herb Fettuccine with Vegetables And Shaved Asiago
2 c Sugar snap peas
1 tb Olive oil
4 Cloves garlic; minced
2 1/2 c Chopped spinach; divided
1/2 c Sliced green onions; (1/2-inch)
2 md Zucchini; (3 cups) halved lengthwise and thinly sliced
1 c Canned vegetable broth
2 md Green tomatoes peeled; seeded, and cut into thin wedges
1/2 c Thinly sliced fresh basil
2 tb Chopped fresh chives
2 tb Chopped fresh oregano
1/4 ts Salt
1/4 ts Freshly ground pepper
6 c Hot cooked fresh fettuccine (1 pound uncooked pasta)
3 oz Shaved asiago cheese
Fresh herbs; (optional)
Trim ends from peas, and remove strings.
Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water.
Heat oil in pan over medium heat. Add garlic; sauté‚1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sauté‚2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese).
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