Fettuccine with Vegetable Sauce

Serve this scruptious and easy entree tonight to delight friends and family with your cooking skills...

3 Tbsp olive oil
3 cloves garlic, minced
1/3 C pine nuts
6 asparagus spears, fresh or frozen
1 1/2 fresh broccoli flowerettes
1 C sliced fresh zucchini
1 C frozen petite green peas
10 lg mushrooms, sliced
1 med red Pepper, thinly sliced
1/2 tsp salt
1 lb fettuccine, uncooked
1/3 C butter*
1 C heavy cream*
1/2 C grated parmesan cheese*

In a large kettle over medium-high heat, saute garlic and pine nuts in oil for 2 to 3 minutes, or until pine nuts are lightly brown, stirring frequently. Cut fresh asparagus into 1-inch pieces and add with remaining vegetables—except red pepper. Cook, stirring occasionally, until vegetables are crisp-tender (about 5 minutes). Stir in red pepper and salt. Set aside.

In large kettle over high heat, cook fettuccine. Drain and rinse with cold water; drain well.

In large saucepan over low heat, melt butter. Stir in heavy cream and Parmesan cheese. Cook, stirring constantly, until cheese melts. Add pasta and mix well. Gently fold in vegetables. Serve in a casserole dish. Reheats well.

*Lite Version Substitution

Omit butter
1 12-oz can evaporated milk
1 Tbsp grated Parmesan cheese

Servings: 15

Submitted by Debby Shabo Wade 
Recipe by Barbara Hames

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