Fettuccine Primavera with Toasted Almonds
Submitted by crw
Fresh fettuccine twirls with crisp-tender broccoli, cauliflower, and asparagus in a light basil-Parmesan sauce, then gets crowned with toasted almonds for a vegetarian pasta dinner bursting with spring vegetables.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
45 minThis vegetable-forward primavera celebrates the best of garden-fresh produce without drowning it in heavy cream.
Broccoli, cauliflower, and asparagus steam until just tender with a slight bite, while carrots and red peppers sauté in olive oil until their edges caramelize and turn sweet.
Fresh basil and Parmesan cheese coat the hot pasta with just enough richness, and toasted almonds scattered on top add a nutty crunch that makes every forkful interesting.
Kitchen Tips
- Don’t overcook the vegetables; they should still have some snap for the best texture
- Fresh fettuccine cooks much faster than dried, so watch it carefully
- Toast the almonds in a dry skillet until fragrant to bring out their flavor
- Substitute green beans for asparagus when it’s not in season
- Add grilled chicken or shrimp for extra protein if desired
Ingredients
Directions
Steam broccoli, cauliflower and asparagus for 5 to 8 minutes or until tender-crisp.
Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 to 7 minutes, (if using dried 12 to 15 minutes) or until tender but firm.
Drain well.
Meanwhile, in large skillet, heat oil over medium-high heat; sauté onion for 3 to 5 minutes or until golden brown.
Add carrot, red pepper and garlic; sauté for 2 to 3 minutes or until vegetables are tender-crisp.
Add to drained pasta along with broccoli mixture, stock, basil and pepper.
Toss with Parmesean.
Arrange on serving platter, sprinkle with almonds.
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