Fettuccine with Spring Vegetables and Cream

Name: Fettuccine with Spring Vegetables and Cream (Fettuccine Primavera)
Total time: 45 min
Cuisine: Italy
Ingredients: ½ cup zucchini, ¼” diced; 1 cup heavy cream; Freshly ground black pepper; 12 ounces dry egg fettuccine or homemade with 3 eggs and 2 ¼ cups flour; Salt; ¼ cup freshly grated Parmigiano-Reggiano; ¼ cup onion finely chopped; 4 ounces asparagus; 2 tablespoons finely chopped parsley; ½ cup carrots, ¼” diced; ¼ cup celery finely chopped; ¼ cup red peppers, peeled and ¼” diced; 4 tablespoons butter

Fettuccine Primavera

Preparation info

Difficulty
Easy
Ready in
45 min

Appears in

The Classic Pasta Cookbook

By Giuliano Hazan

Published 1993

About

This recipe has become very popular outside of Italy but unfortunately is also one which is rarely executed properly. The most common mistake is not to Sauté the vegetables enough, which is what concentrates their flavor and infuses the cream with it. Done properly it becomes a perfectly balanced heavenly dish.

Ingredients

4 ounces asparagus
4 tablespoons butter
¼ cup

Method

Trim the tough bottoms of the asparagus, peel the lower green portion and cook in salted boiling water until tender, about 6 minutes. Cut the asparagus into pieces about ½-inch long.
Heat the butter in a 12-