|Recipe from: makebetterfood|
Image Credit: Kevin
“Sure, sautéing some veggies and adding it to pasta is a great, healthy weeknight meal, but if you're looking for a version that's epic enough for a dinner party, this is your recipe. Note that this recipe works best with , but you can use a box of fettucini noodles if you prefer.” Kevin
1 pound fettucini noodles
If making homemade noodles, make noodles before preparing vegetables. If using boxed
noodles, prepare vegetables.
3 quarts water
In a large Dutch oven, bring water to a boil.
1 ½ cups green beans, snapped into 3/4-inch long pieces
12 medium asparagus spears cut into 3/4-inch long pieces
1 medium zucchini, diced into 1/2-inch wedges
1 cup frozen corn
Add green beans, asparagus, zucchini, and corn to boiling water. Boil until they start to become slightly soft, about 4 to 5 minutes.
2 quarts cold water
2 dozen ice cubes
In a large bowl, prepare an ice bath. Once vegetables are done cooking, transfer into ice bath
with a spider whisk to stop them from cooking. Let sit for 3 minutes and transfer to a dry bowl or
plate. Set aside.
4 quarts water
Boil water in a large stock pot. (Note: Start to make the creamy mushroom tomato sauce while
water comes to a boil.)
1 tablespoon salt
Once boiling, add salt and pasta to water. Boil until al dente, about 5 to 8 minutes. Strain
through a colander and set aside.
Creamy Mushroom Tomato Sauce
4 tablespoons butter
In the now empty Dutch oven, melt butter over medium heat.
8 ounces white mushrooms, sliced thin
2 cloves garlic, minced
Sauté mushrooms and garlic until browned, about 5 to 8 minutes.
4 large plum tomatoes, diced into 1/2-inch pieces
½ teaspoon red pepper flakes
½ teaspoon fresh ground pepper
Add tomatoes, red pepper, and pepper. Reduce heat to simmer and cover, stirring
occasionally, until tomatoes have lost their shape, about 7 minutes.
½ cup heavy cream
Add heavy cream and simmer until slightly thickened, about 5 to 8 minutes.
Reserved blanched vegetables
Add reserved vegetables and stir, cooking until flavors have combined, about 3 minutes.
Reserved fettucini noodles
2 tablespoons chopped fresh basil leaves
1 tablespoon lemon juice
Remove Dutch oven from heat and add cooked noodles, basil leaves, and lemon juice. Toss to
coat evenly with sauce and vegetables. Let sit for 2 minutes to let noodles absorb sauce.
Grated Parmesan cheese
Serve immediately with a lightly sprinkle of Parmesan cheese.
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