Vegetable Fettuccine Noreen & Marion
1/4 cup (1/2 stick) butter
2 large tomatoes, peeled, seeded, cut into thin strips
1 carrot, cut into matchstick-size strips
1 zucchini, cut into matchstick-size strips
3/4 cup small broccoli florets
3/4 cup small cauliflower florets
1/2 cup snow peas
3 garlic cloves, finely chopped
1 cup whipping cream
1/2 cup roasted red bell pepper (available packed in jars), sliced
3/4 pound fettuccine
1/2 cup freshly grated Parmesan cheese
Chopped fresh parsley
Additional freshly grated Parmesan cheese
Melt butter in heavy large skillet over medium heat. Add next 7 ingredients
and saute until vegetables are crisp-tender, about 5 minutes. Add cream and
bell pepper to skillet and bring to boil. Season to taste with salt and pepper.
Meanwhile, cook fettuccine in large pot of boiling, salted water until just tender,
but still firm to bite (al dente). Drain. Place pasta in bowl. Add vegetable sauce
and toss thoroughly. Mix in 1/2 cup Parmesan cheese. Sprinkle with parsley.
Serve, passing additional Parmesan cheese separately.
4 servings
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