Summer Squash Fettuccine Alfredo Primavera
Cooking Time20 min
Ingredients
- 4 ounces fettuccine
- 1 cup broccoli flowerets
- 1 cup cauliflowerets
- 1 cup sliced carrot
- 1 cup sliced yellow summer squash or zucchini
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 2 tablespoons margarine or butter
- 2 cloves garlic, sliced
- 1 cup half and half of light cream
- 1 egg, well beaten
- 1 cup grated Romano and/or Parmesan cheese
- 1 tablespoon snipped parsley
Instructions
- In a large saucepan or Dutch oven, bring 3 quarts water to a boil.
- Gradually add the fettuccine; reduce heat and continue to boil, uncovered, for 8 to 10 minutes or until the pasta is just tender.
- Drain; return the pasta to the hot pan.
- Meanwhile, in a large saucepan, steam the broccoli, cauliflowerets and carrots for 4 minutes.
- Add the yellow squash or zucchini, mushrooms and onion and steam for 4 minutes more, then set aside.
- In a medium saucepan, melt the margarine or butter and add the garlic and cook until tender.
- Stir in the half and half or light cream and cok over medium heat until the mixture is just ready to boil.
- Stir about half of the hot mixture into the beaten egg; return all of the egg mixture to the saucepan; cook and stir for 2 minutes.
- Toss the vegetables and the Romano and/or Parmesan cheese with the hot cooked fettuccine.
- Transfer the mixture to a warm serving platter and pour the sauce over the fettuccine mixtur; sprinkle with the parsley.
- Serve immed iately.
Read NextDump-and-Bake Spring Pasta
