Vegetable Fettuccine
- Reviews 1
Ready In: 40 mins
Serves: 6-8
Ingredients
- 2 small zucchini, unpeeled and cut into thin strips
- 2 carrots, pared and cut into thin strips
- 1 cup sliced mushrooms
- 2 green onions, sliced 1/2 inch pieces
- 2 garlic cloves, minced
- 1⁄4 cup butter
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (8 ounce) package fettuccine
- 4 ounces spinach fettuccine
- 3⁄4 cup grated parmesan cheese
- 2 egg yolks
- 1 cup whipping cream
- 1⁄4 cup grated parmesan cheese
Directions
- Sauté first 5 ingredients in butter in a large skillet for 5 minutes.
- Stir in basil, salt & pepper- set aside.
- Cook fettuccine separately in two dutch ovens according to package directions (omitting salt), drain.
- Combine fettuccine and vegetables in one Dutch oven, toss gently.
- Simmer mixture until heated, stirring occasionally.
- Stir in 3/4 cup parmesan cheese.
- Beat egg yolks and whipping cream until foamy, add fettuccine mixture, tossing gently.
- Cook over medium heat until thickened.
- Place on a serving platter and sprinkle with 1/4 cup parmesan cheese.
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