Festive Fettuccini Primavera Food

FETTUCCINE PRIMAVERA

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

FETTUCCINE PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add broccoli, cauliflower, peas, carrots and onion; cook 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir Alfredo sauce, milk, mustard and peas into vegetable mixture; cook until hot. Stir in fettuccine; heat through. Top with cheese.

CHEF JOHN'S PASTA PRIMAVERA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
• Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
• Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

PASTA PRIMAVERA

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

FETTUCCINE PRIMAVERA ROSA

Steps:

• Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
• Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
• *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

FETTUCCINE PRIMAVERA

Steps:

• Be sure everything is cut about the same size so the dish has a nice uniform look.
• Bring water and salt to a rolling boil.
• Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
• Reserve vegetable cooking water for boiling pasta.
• Heat butter and oil in a large skillet over med heat.
• Add onion and carrots; cook, stirring, till soft, about 5 minutes.
• Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
• Cook till all veggies are tender.
• Return veg cooking water to a boil.
• Add fettuccine and cook till tender.
• While pasta is cooking, add cream to veggies and stir while simmering.
• Drain pasta and add to veggies with basil leaves and cheese.
• Serve this terrific dish while VERY HOT.

GARDEN PRIMAVERA FETTUCCINE

Steps:

• In a large saucepan, cook fettuccine according to the package directions.
• Add vegetables during the last 4 minutes of cooking pasta.
• Drain and return all to the pan.
• Add Alfredo sauce and basil, tossing to coat.
• Cook over low heat for 1-2 minutes or until heated through.
• Sprinkle with Parmesan cheese to your taste right before serving.

FETTUCCINE PRIMAVERA WITH ASPARAGUS AND ZUCCHINI

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add asparagus, zucchini and garlic; cook and stir 2 to 3 min. or until crisp-tender. Spoon vegetables to one side of skillet.
• Add Neufchatel and broth to other side of skillet; cook and stir 3 to 4 min. or until Neufchatel is completely melted and sauce is well blended. Add onions and lemon juice; stir to evenly coat all ingredients in skillet with sauce. Cook and stir 1 to 2 min. or until heated through.
• Drain pasta; place in serving bowl. Add vegetable mixture; mix lightly. Sprinkle with pepper.

CHICKEN FETTUCCINE PRIMAVERA

Steps:

• Mix cream cheese spread, milk and seasonings until blended.
• Cook and stir chicken in large nonstick skillet on medium heat 8 to 10 min. or until done. Remove from skillet; cover to keep warm. Add broccoli, carrots, peppers and water to skillet; mix well. Cover; cook 6 min. or until vegetables are crisp-tender, stirring occasionally.
• Return chicken to skillet. Add cream cheese mixture and tomatoes; cook and stir 3 min. or until heated through. Add pasta; toss to evenly coat. Sprinkle with Parmesan.

GARDEN PRIMAVERA FETTUCCINE

Steps:

• In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.