Vegetable Fettucine
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Thursday, 23 June 2011 16:41
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Missy 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat 2 TBS olive oil 2 TBS butter 2 packs broccoli flowerets, washed and drained 1 pack cauliflower flowerets, washed...

 

  • 2 boxes linguine, cooked according to instructions, drained, set aside with 1 TBS olive oil to coat
  • 2 TBS olive oil
  • 2 TBS butter
  • 2 packs broccoli flowerets, washed and drained
  • 1 pack cauliflower flowerets, washed and drained
  • 4 ounces, fresh slice mushrooms, washed and drained
  • 1 ½ cups frozen baby green peas or petit pois
  • 1 ½ red bell pepper, sliced into thin slivers
  • 3 TBS butter
  • 3 TBS flour
  • 1 cup whipping cream
  • ½ cup parmesan cheese
  • ½ tsp white pepper
  • ½ tsp paprika
  • ½ tsp garlic powder
  • Parsley sprigs
  1. In a large wok, melt butter and add olive oil over medium high heat
  2. Add broccoli and toss constantly, yet gently for 3 minutes, remove and set aside
  3. Add cauliflower, mushrooms and bell pepper and toss gently for 4 minutes, remove and add to broccoli
  4. Add peas and toss for 1 minute, and add to broccoli and cauliflower
  5. In a sauté pan combine butter and flour, whisking until flour is combined
  6. Slowly add whipping cream and parmesan cheese until mixture is smooth and thickened; add additional flour if more thickness is needed
  7. Add white pepper, paprika, and garlic powder, cook for 2 minutes; keep warm
  8. In a large bowl, pour white sauce over fettuccine, then carefully add vegetables, serve hot with sprigs of parsley for garnish

Serves 6-10

 

Last Updated on Wednesday, 06 July 2011 01:31