Two Cheese Fettuccine 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 FROM BUITONI

Steps:

• Heat water in medium saucepan to boiling. Add broccoli, carrots and bell pepper. Reduce heat to low; cook 5 to 7 minutes. Drain; set aside.
• Melt butter in same saucepan over medium heat; stir in flour. Gradually add evaporated milk and chicken broth. Cook, stirring constantly, until mixture comes to a boil and thickens. Stir in Parmesan cheese, provolone cheese, cayenne and black pepper until cheese is melted. Toss with pasta. Add vegetables; stir to coat. Serve immediately.

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.

DOUBLE-CHEESE PASTA PRIMAVERA

Steps:

• Prepare Dinner as directed on package.
• Meanwhile, heat dressing in large skillet on medium heat. Add broccoli and peppers; cook and stir 5 min. or until crisp-tender. Stir in peas; cook 3 to 5 min. or until heated through, stirring occasionally.
• Add Dinner and basil; mix lightly. Top with Parmesan.

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.

FETTUCCINE PRIMAVERA

Steps:

• to cook the fettuccine.
• begin steaming the carrots in an inch of boiling water, covered.
• After the carrots have been steaming for 5 minutes, add the broccoli to steam along with the carrots for 5 more minutes. Drain and set veggies aside.
• Start cooking the noodles after the broccoli is added to the steamer. Cook the fettuccine noodles according to package instructions.
• When the fettuccine is cooked to your liking, drain the pasta and add the noodles back into the pot. Add the olive oil to the noodles immediately, then stir in the cheese. Add the cream to the noodles, and stir again.
• The fettuccine should be getting nice and creamy now. Stir in the veggies, followed by the parsley and fresh ground black pepper. Serve immediately along with a good class of wine!

TWO-CHEESE FETTUCCINE PRIMAVERA

Steps:

• 1. Cook fettuccine as directed on package.
• 2. Meanwhile, combine onion, garlic, chicken broth, basil, oregano, and black pepper in a 2-quart glass measure.
• 3. Cover with vented plastic wrap and microwave on high 3 minutes.
• 4. Stir flour into onion mixture.
• 5. Using wire whisk in a salad bowl, blend milk into mixture; recover.
• 6. Stirring with whisk after every 2 minutes, microwave on high 6-7 minutes, or until thickened.
• 7. Stir mozzarella cheese into mixture and set aside.
• 8. Place broccoli and bell pepper in a 1-quart casserole.
• 9. Cover and microwave on high 2-3 minutes.
• 10. Drain pasta and stir reserved sauce into it along with the vegetables.
• 11. Sprinkle parmesan cheese on top and serve immediately.

FETTUCCINE PRIMAVERA

Steps:

• Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.