Categories: Italian, Main Dish, Pasta, Vegetarian
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup chopped shallot
- 1 cup chopped carrot
- 1 cup broccoli floret, cut into bite-size pieces
- 4 asparagus, trimmed and cut into bite-size pieces
- 1/2 cup fresh peas or 1/2 cup frozen peas
- 1 cup whipping cream
- salt
- fresh ground black pepper
- 1 lb fresh fettuccine
- 3/4 cup freshly grated parmesan cheese
- 10 basil leaves, stacked and cut into thin ribbons
Directions
-
In a skillet large enough to hold the fettuccine, melt the butter over medium heat.
- Add in shallots and carrots; cook, stirring occasionally, 5 minutes or until softened.
- Bring at least 4 quarts water to a boil in a large pot; add salt to taste.
- Add in broccoli and asparagus and cook for 1 minute.
- With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot.
- Put the broccoli and asparagus in the skillet along with the peas and cream.
- Bring to a simmer; season to taste with salt and pepper; remove from heat.
- Put the fettuccine into the boiling water and cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite.
- Drain the fettuccine and add it to the skillet; add in the cheese and toss well.
- Sprinkle with basil and serve immediately.