Spinach Fettuccine Primavera
Spinach Fettuccine Primavera requires around 27 minutes from start to finish. One portion of this dish contains approximately 17g of protein, 15g of fat, and a total of 476 calories. This recipe serves 6. It works well as an affordable main course. Head to the store and pick up chicken stock, salt, parmigiano-reggiano, and a few other things to make it today.
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.
Heat a medium skillet over medium heat with extra-virgin olive oil and butter.
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.