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Fettuccine primavera

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Ingredients/Components

flour - 1/4 c
butter - 1/4 c
light cream - 3 c
pepper - 1 tsp
grated Parmesan cheese - 1/2 c
mushrooms, sliced - 3 oz
pimiento, diced - 2 Tbsp
small onion, diced - 1 item
cauliflower florets - 1/4 lb
broccoli florets - 1/4 lb
fettuccine - 1 lb
small carrot, diced - 1 item
bay tomatoes, cut in half - 8 item

How to make fettuccine primavera:

Blanch the broccoli and cauliflower in boiling water. Drain and set aside. Heat the butter in a saucepan. Saute the onion, carrot and mushrooms until tender. Add flour and stir. Cook for 2 minutes. Add the cream, broccoli and cauliflower. Reduce to a simmer.

Simmer 15 minutes. Add tomato and pimiento, Parmesan and pepper. Cook the 1 pound fettuccine in boiling, salted water. Drain. Place fettuccine in large pasta bowl. Pour sauce over. Sprinkle with more Parmesan and serve.

Recipe categories: Vegetables, Pasta, Main dish.

Rating:

4.1

Average rating: 4.1, total votes: 7

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