Fettuccine with Spring Vegetables
This recipe was reportedly invented at Le Cirque Restaurant in New York. Though it has never been on the menu there, regular patrons know that they can request it at any time. Other vegetables can be used, such as peppers, green beans, or zucchini, so feel free to improvise according to what you have on hand.
Makes4 to 6 servings
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Cooking for a date
Recipe Coursemain course
Dietary Considerationpeanut free, tree nut free, vegetarian
Taste and Texturecheesy, creamy, savory
Type of Dishfresh pasta
- 4 tablespoons unsalted butter
- ¼ cup chopped shallots
- 1 cup chopped carrots
- 1 cup broccoli florets, cut into bite-size pieces
- 4 asparagus, trimmed and cut into bite-size pieces
- ½ cup fresh or frozen peas
- 1 cup heavy or whipping cream
- Salt and freshly ground black pepper
- 1 pound fresh fettuccine
- ¾ cup freshly grated Parmigiano-Reggiano
- 10 basil leaves, stacked and cut into thin ribbons
In a skillet large enough to hold the fettuccine, melt the butter over medium heat. Add the shallots and carrots and cook, stirring occasionally, five minutes or until softened.
Bring at least 4 quarts of water to a boil in a large pot. Add salt to taste. Add the broccoli and asparagus and cook for 1 minute. With a slotted spoon, scoop out the vegetables and drain them well, leaving the water boiling in the pot.
Put the broccoli and asparagus in the skillet along with the peas and cream. Bring to a simmer. Season to taste with salt and pepper. Remove from the heat.
Put the fettuccine into the boiling water and cook, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the fettuccine and add it to the skillet. Add the cheese and toss well. Sprinkle with basil and serve immediately.
2004 Michele Scicolone