Spinach Fettuccine Primavera

Name: Spinach Fettuccine Primavera
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 Tbsps butter; 2 carrots, peeled; 237 milliliters vegetable or chicken stock; 118 milliliters dry white wine; 59 milliliters chopped flat-leaf parsley, a generous handful; 2 cloves garlic, finely chopped; 2 Tbsps extra-virgin olive oil; 118 milliliters grated Parmigiano-Reggiano, plus some to pass at table; 237 milliliters frozen green peas; 6 servings Salt; 2 shallots, thinly sliced; 454 grams spinach fettuccine; 2 mediums zucchini

Spinach Fettuccine Primaver A mixture of flat-leaf parsley, salt, shallots, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes approximately 27 minutes.

Instructions

Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.

Ingredients you will need

Water

Vegetable

Zucchini

Carrot

Pasta

Salt

Equipment you will use

Peeler

Heat a medium skillet over medium heat with extra-virgin olive oil and butter.

Ingredients you will need

Extra Virgin Olive Oil

Butter

Equipment you will use

Frying Pan

Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.

Ingredients you will need

Salt And Pepper