Week 5: Fettuccine Primavera

Saturday, February 13, 2010

It’s been a nice, relaxing day 🙂

I’m dealing with my cold sore.  I don’t like it.  But I’m dealing.

And I’m finally getting this post written–we had this meal over a week ago!

It was adapted from Betty Crocker’s Easy Every Day Vegetarian.  Basically I added a lot more veggies!

Fettuccine Primavera

Makes 4 servings

Ingredients (with my adaptations):

8 oz uncooked fettuccine

2 tablespoons olive oil

2 cups broccoli florets

2 cups cauliflower florets

1 cup frozen sweet peas

1 large carrot, thinly sliced

1 small onion, chopped

1 small zucchini, sliced thin

1 container (16 oz) Alfredo sauce (I did not use all–add to taste)

Parmesan cheese for garnish

To make:

Heat water to boiling in large pot.  Salt water and add fettuccine–cook according to package directions (actually I cooked it for a little bit longer…we’re not really al dente kind of people!).

Prepare all of your veggies (steam the broccoli, cauliflower, and peas).  Place olive oil in a large, shallow pan over medium-high heat.  When oil is hot, add all of the veggies and allow to cook–stir frequently.

Add noodles when done and then add enough Alfredo sauce to taste (some like it more or less saucy!)  When all incorporated, dish out on plates and sprinkle with Parmesan cheese.

We both really liked this.  I especially liked all the veggies.  I would definitely make this again.

LOVE all the veggies!

Veggies in the pan

Creamy sauce…gotta love it

All plated up!  Delish.