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2 c Diagonally sliced asparagus, (1-inch)
2 c Sliced carrot
1 1/2 c Snow peas
1 tb Olive oil
1/2 c Chopped onion
2 Cloves garlic, minced
6 c Hot cooked fettuccine (10 ounces uncooked pasta)
1/2 c Grated fresh Parmesan cheese, (2 ounces) divided
1/4 c Chopped fresh parsley
2 tb Dry white wine
1/2 ts Salt
1/2 ts Pepper
Drop the first 3 ingredients into a large saucepan of boiling water; cook 2 minutes. Drain and set aside.
Heat oil in a Dutch oven over medium heat. Add onion and garlic; saute 2 minutes or until tender. Remove from heat. Add asparagus mixture, fettuccine, 1/4 cup cheese, parsley, wine, salt, and pepper; toss well. Top with remaining cheese. Yield: 6 servings (serving size: 1-1/2 cups).