Fettuccine Jardiniere
Ready In: 35 mins
Serves: 10-12
Ingredients
- 1 (10 ounce) package frozen chopped broccoli, partially thawed
- 2 medium zucchini, cut in half lenthwise,then sliced
- 1 (16 ounce) package fettuccine
- 1⁄3 cup olive oil
- 3 cloves garlic, peeled &,minced
- 2 tablespoons minced onions
- 1⁄2 lb fresh mushrooms, cleaned &,thinly sliced
- 1 cup minced parsley
- 1 tablespoon lemon juice
- fresh ground black pepper, to taste
- 4 tablespoons unsalted butter, divided into 4 pats
- 1 cup freshly grated parmesan cheese
- 1⁄2 cup heavy cream
Directions
- Place broccoli and zucchini into a large saucepan.
- Cover with boiling salted water.
- Over high heat, let water come to second boil and cook for 1 minute.
- Drain and rinse in cool water.
- Cook fettuccine according to package directions.
- While fettuccine is cooking, heat olive oil in skillet.
- Add garlic and onions.
- Stir and fry for 1 minute.
- Add mushrooms.
- Stir and fry for 1 minute.
- Add broccoli and zucchini.
- Stir and fry for 1 minute.
- Add parsley, black pepper and lemon juice.
- Stir in well and cook about 30 seconds more.
- Turn off heat.
- Drain fettuccine.
- Place on warm platter or in a large warm bowl.
- Toss butter and cheese into fettuccine.
- Add cream and toss again.
- Empty contents of skillet (including juices) over the pasta.
- Toss lightly.
- Serve immediately.
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