Spinach Fettuccine Primavera Recipe

  • 1 pound spinach fettuccine
  • 2 carrots
  • 2 zucchinis
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup frozen green peas
  • 1/2 cup dry White Wine
  • 1 cup vegetable or chicken stock
  • 1/2 cup Parmigiana Reggiano cheese, grated
  • 1/4 cup flat-leaf parsley, chopped
  • dash salt
  • dash pepper
  • 1 teaspoon red pepper flakes
In large pot, bring water to a boil and cook pasta to al dente.

Use a vegetable peeler to make ribbons of carrots and zucchinis, lengthwise.

Drop carrots and zucchinis into pasta water last 4 minutes of cooking pasta.

Drain pasta and vegetables in colander.

In skillet, heat oil and butter.

Sauté shallots and garlic.

Add peas, wine, and stock.

Cook 5 minutes.

Toss sautéed vegetables with drained pasta and vegetable mixture.

Season with salt and pepper.

Add red pepper flakes, Parmigiana cheese, and parsley

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