Think “fettuccine” and the word “fattening” probably comes to mind. Well, if you want fettuccine alfredo, then “heart attack on a plate” is an appropriate leap. But the high calories and cholesterol come from the butter and cream, not the pasta. The noodles themselves are only about 210 calories per 1½ cup of cooked fettuccine.
Fettuccine Primaverde is one of those dishes I make when I want something light and/or fast. Washing and chopping the veggies is the longest part – cooking is done in about 5 minutes. If you make the pasta noodles (which I do), then it takes a bit longer. The last time I made Fettuccine Primaverde I used leftover fettuccine pasta from the night before, so I enjoyed the benefit of homemade noodles without the effort. Dinner was ready in 20 minutes!
This recipe makes enough for 3-4 people, depending on how large the portions are. If you purchase the pasta, cook the amount you’ll need. If you’re making the pasta, use 1½ cups flour and 2 eggs.
FETTUCCINE PRIMAVERA – makes 3-4 servings
- 3 T butter
- 3 T olive oil (I use extra virgin)
- 3 garlic cloves, pressed
- ½ tsp cayenne pepper
- 12 mushrooms (about 7 oz), coarsely chopped
- 10 stalks asparagus, sliced into 1″ pieces
- 1 red pepper, chopped
- 1/3 cup kalamata olives
- ½ cup vegetable stock (I use homemade: Homemade Vegetable Stock)
- about ¼ cup Romano cheese, shredded
- 1½ T pine nuts, lightly toasted
- 3-4 servings fettuccine pasta, cooked
Melt butter and oil together in 10″ skillet. Add in garlic and cayenne pepper. Sauté for 1 minute.
Add in mushrooms, asparagus, and red pepper. Sauté about 2 more minutes.
Add in vegetable stock and olives. Bring to a low boil. Let cook another couple of minutes. Test the asparagus – when it can be pierced with a fork, but is NOT mushy, it’s finished.
To serve, pile fettuccine pasta in a bowl or on a plate and ladle veggies over it. Sprinkle on cheese and pine nuts.