Fettuccine With Vegetable Ribbons Food

FETTUCCINE WITH VEGETABLE RIBBONS

Steps:

• Make the cilantro sauce: Put the cilantro, olive oil, pine nuts, garlic, and salt and pepper to taste into a food processor and work until smooth.
• Fold in the grated cheese.
• Cut the zucchini and carrots into wide ribbons (Use a vegetable peeler and shave off thin, wide ribbons).
• Cook the fettucine in a large saucepan of boiling salted water for 8 minutes.
• Add the zucchini and carrots to the pan of fettucine and cook for 1-2 minutes, until the pasta and vegetables are just tender.
• Drain the fettucine and vegetables thoroughly and return to the saucepan.
• Add the cilantro sauce and toss over high heat to warm through completely.
• Taste for seasoning and serve.
• Enjoy!
• Note: The cilantro sauce can be made in advance and kept in an airtight container in the refrigerator for up to 2 weeks.

SPINACH FETTUCCINE PRIMAVERA

Steps:

• 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.

SPRING VEGETABLE FETTUCCINE ALFREDO

Steps:

• Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
• Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
• Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
• Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

VEGETABLE RIBBON PASTA

Steps:

• Prepare the veggies. Take the squash and hold in one hand. Using the other take a sharp swivel vegetable peeler and run it down the length of the squash cutting off wide thin strips to create the vegetable ribbons.
• Take the white and light green parts of the leek and cut into 2 inch Julienne strips. Cut the peppers into thin strips. Cut the cheese into small pieces.
• Now In a deep nonstick skillet, heat oil til hot but not smoking over med heat. Add the leek, garlic and cook stirring frequently until the leek is softened about 7 minutes. Add the peppers, broth and cook until peppers are softened about 6 more minutes.
• Cook the pasta in a large pot of boiling water until just tender then drain.
• Add the Veggie Riboons to the skillet and cook until tender about 2 minutes. Stir in the remaining ingredients and cook until cheese melts [about 1 minute].
• Add pasta, toss and place on serving dish.
• Note times is active and passive not prep and cooking.
• Use young squash for less seeds.

FETTUCCINE WITH ASPARAGUS RIBBONS

Steps:

• Bring a large pot of water to a boil; add salt. Prepare an ice-water bath; set aside. Blanch asparagus until just tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking (keep the water at a boil). Drain.
• Add pasta to pot; cook until just al dente. Reserve 1 cup cooking water; drain.
• Meanwhile, shave asparagus stalks (not including tips) into long ribbons with a vegetable peeler; transfer ribbons and tips to a medium bowl as you work.
• Heat oil in a large saute pan over medium heat until hot but not smoking. Add shallots; cook, stirring, until translucent, about 4 minutes. Add cream, 1/4 cup reserved cooking water, and asparagus.
• Bring to a boil; add pasta. Cook, tossing, until heated through, about 2 minutes. Add more cooking water if pasta seems dry. Stir in zest and lemon juice, and season with salt and pepper.

CHICKEN & VEGETABLE "RIBBON PASTA"

Steps:

• Using a vegetable peeler, peel zucchini and yellow squash lengthwise into strips, pressing down firmly with the peeler so that the strips are almost as thick as a potato chip (see photo). Place vegetable strips in a large bowl. Add salt and pepper. Toss lightly and set aside.
• In a 10-inch skillet, heat olive oil over medium-high heat. Add garlic and sauté, stirring constantly until garlic has softened and is transparent, about 2 minutes. Add chicken pieces and 2 Tablespoons rosemary. Stir frequently with a wooden spoon or heat-resistant spatula until chicken is cooked through and slightly browned, about 8-10 minutes. Remove chicken pieces to a medium bowl and set aside.
• # Add chicken stock and remaining 2 Tablespoons of rosemary to the skillet and bring to a boil, scraping brown bits from the bottom of the pan with a wooden spoon or heat-resistant spatula. Boil until chicken stock is reduced by half, about 3-5 minutes.
• Add zucchini and yellow squash strips to the skillet, stirring gently. Cook until vegetables are tender, about 5 minutes. Toss in the reserved cooked chicken along with any juices that have collected in the bowl. If desired, add grated Parmesan cheese on top. Serve immediately.
• Chef's Note: Feel free to make substitutions. Instead of chicken, use thinly sliced steak or whole medium shrimp. Substitute carrots for the zucchini or squash. Instead of rosemary, try oregano, parsley or thyme. Add more flavor by replacing half the olive oil with margarine or butter. And cut your prep time by 10 minutes by using precooked chicken or leftovers.

FETTUCCINE WITH FRESH VEGETABLES

Steps:

• Prepare pasta according to package directions.
• Meanwhile heat oil in large skillet over medium heat.Add vegetables and Mrs. Dash Garlic and Herb seasoning.
• Cook and stir about 8 minutes.
• Toss together hot pasta, vegetables and lemon juice. Mix in cheese and stir.

ZUCCHINI & CARROT RIBBON FETTUCINI

Steps:

• In preparation: using a vegetable peeler, slice wide thin strips from the zucchini and carrots, slicing the full length of the vegetable. Set aside.
• Cook pasta according to package directions in a large pasta pot.
• Heat butter in a medium skillet just until melted then stir in the zucchini and carrot ribbons; cover and cook over low heat 2 minutes. Season with salt and pepper and stir once more.
• Drain prepared fettuccine and then toss it with the vegetable ribbons and the herbs.
• If desired, sprinkle top generously with Parmesan cheese after placing it in a serving dish and serving.