Fettuccine with Spring Vegetables from Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan
This is such a popular dish that its Italian name almost does not need translation. A common mistake in making this is not sautéing the vegetables enough. Do not be afraid of overcooking them...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Pot
- Colander
Ingredients
- 4–5 sprigs flat-leaf Italian parsley
- 1 cup heavy cream
- 1½ medium zucchini (8 ounces)
- ¾ red bell pepper
- 10 ounces dried egg fettuccine
- ½ cup freshly grated Parmigiano-Reggiano
- Freshly ground black pepper
- Salt
- ½ small yellow onion
- 8 ounces asparagus
- 4 tablespoons butter
- 1 medium celery stalk
- 1 large carrot
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Fettuccine with Vegetables and Roasted Red Pepper Sauce from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Whole Wheat Fettuccine with Spring Vegetables Recipe
bettycrocker.com
Penne with Tomatoes and Prosciutto from Giuliano Hazan's Thirty Minute Pasta by Giuliano Hazan
app.ckbk.com
Fettuccine with Herbs, Fresh Tomato and Cream from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Fettuccine with Prosciutto, Asparagus and Cream from The Classic Pasta Cookbook by Giuliano Hazan
app.ckbk.com
Mediterranean Fettuccine Recipe: How to Make It
tasteofhome.com
Green vegetable pasta primavera
smh.com.au
Hearty Vegetable Pasta
almanac.com