Recipe: Vegetable Fettuccine (Shrimp Optional)
This is one of our favorite garden recipes and is great for entertaining and showing off your fresh-picked stuff.
- 2 Carrots, sliced very thin
- 2 small Zucchini, sliced very thin
- 2 cups Broccoli, cut into small flowerets with stems sliced thin or in chips
- 1 cup Mushrooms, sliced
- 1 cups fresh Snow Pea Pods
- ½ pint Cherry Tomatoes, hulled and cut in half
- 1-2 cups of pre-cooked, deveined thawed frozen Shrimp
- A few sprigs of fresh Basil
- 1 pound uncooked Fettuccine Noodles (gluten free if that is what you need)
- Celtic Sea Salt
- ½ cup organic Cream (NOT ultra-pasteurized)
- ¾ to 1 cup Parmesan Cheese, freshly grated (additional for garnish)
- 2 cloves Garlic, minced
- 2 Tbls fresh Parsley, chopped
- 2 Tbls Organic Butter
- 2 Tbls Olive Oil
- Freshly ground Pepper
Precook the pasta in salted boiling water until tender but still firm.
While the noodles are cooking, heat the cream and butter over low heat in a 1-quart saucepan. Add the cheese, slowly stirring until melted.
In a 10-inch frying pan sauté the garlic in the olive oil first then add the mushrooms for a couple of minutes then add in the carrots and broccoli and cook for 2 more minutes. Add in the basil and pea pods. Cook for 1 more minute—you want these to be crisp. Add the tomatoes last—just before combining with the noodles and sauce. Season with Salt and Pepper.
Drain the Noodles then in a large serving bowl, toss the noodles with the cream and cheese mixture, top with the vegetable mixture and serve at once. Pass around extra cheese and a pepper mill.
Makes 4 main-course servings.
- Be sure the vegetables are firm.
- Shrimp–make sure it has not been preserved with metabisulfites—check the bag for ingredients.
- I’ve used Romano cheese instead of Parmesan but it isn’t as good. I’ve also used Parmesan from the container and it tastes almost as good as freshly ground.
- This recipe is also great with fresh asparagus or some fresh corn kernels tossed in.