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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:05 |
Total Time: |
:25 |
Ingredients: |
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5 oz. asparagus
1 sm. onion, diced
1 sm. carrot, diced
1 sm. zucchini, diced
1-1/3 oz. butter
1/2 cup cream
1 oz. Parmesan
salt, pepper
1 lb. fettucine
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Directions:
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Trim end of asparagus spears and cut into 1/2 inch pieces. Place in a heatproof bowl and cover with boiling water. Let sit for 1 minute, drain and cool. Next melt butter in a large pan. Add onion, carrot and zucchini and cook over moderate heat until soft, about 7 minutes.
Add asparagus to the pan and cook for an additional minute. Add cream and warm through. Season with salt and pepper to taste. Meanwhile, cook pasta al dente and drain. Add the pasta to the vegetable mixture. Top with Parmesan cheese and serve immediately.
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I didn't have zucchini on hand so I used snap peas instead.
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