Fettuccini Primavera
You can never have too many main course recipes, so give Fettuccini Primaveran a try. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 723 calories, 27g of protein, and 40g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up garlic cloves, parmesan cheese, basil, and a few other things to make it today. To use up the whipping cream you could follow this main course with the Strawberry Tuxedo and Almond Crunch Pudding Parfaits as a dessert.
Instructions
Melt butter in a large skillet over medium-high heat.
Add mushrooms, 1/4 teaspoon salt, and pepper; saut 3 minutes.
Add garlic, and saut 1 minute.
Add wine, and reduce liquid by half, cooking about 8 minutes.
Add cream and, if desired, nutmeg; simmer 2 minutes.
Remove sauce from heat, and stir in cheese. Set aside.
Add 1 1/2 tablespoons salt to a large pot of water, and bring to a boil.
Add pasta, and cook 1 to 2 minutes or until al dente.
Add broccoli and asparagus, and cook 2 minutes.
Add sugar snap peas, and cook 1 minute or until vegetables are crisp-tender.
Drain, reserving 1/4 cup water.
Transfer to a separate skillet. Stir in tomato halves and fresh herbs, and gently toss pasta with sauce, adding reserved water as needed for moisture.