Spinach fettuccine primavera Recipe | Food Network UK
This mouth-watering recipe is ready in just 27 minutes and the ingredients detailed below can serve up to 4 people.
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Cooking tools:
- Peeler
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Stove
Ingredients
- Salt
- 450g spinach fettuccine
- 2 carrots, peeled
- 2 medium courgette
- 2 tbsp extra-virgin olive oil
- 30g butter
- 2 shallots, thinly sliced
- 2 cloves garlic, finely chopped
- 135g frozen green peas
- 120ml dry white wine
- 240ml vegetable or chicken stock
- Freshly ground black pepper
- 50g grated Parmigiano Reggiano, plus some to pass at table
- 15g chopped flat-leaf parsley, a generous handful
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