Creamy Fettuccine Primavera
By lindybug
Ingredients
- 2 cups green beans, trimmed and halved crosswise
- 2 cups broccoli florets
- 1/2 cup 1" slices asparagus (about 2 oz)
- 6 oz uncooked fettuccine
- 1 Tbsp olive oil
- 1 cup chopped onion
- 2 tsp minced fresh garlic
- 1/8 tsp crushed red pepper flakes
- 1/2 cup fresh or frozen green peas
- 1 cup grape tomatoes, halved
- 2/3 cup half and half
- 1 tsp cornstarch
- 3/4 tsp salt
- 1/4 cup chopped fresh basil
- 1/4 cup shaved Parmigiano Reggiano
Details
Servings 4
Preparation
Step 1
1. Cook green beans in boiling water 1 min. Add broccoli and asparagus; cook 2 min or until vegetables are crisp tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 min or until al dente. Drain and add to vegetable mixture.
2. Heat oil in a large nonstick skillet over med-high heat. Add 1 cup onion and saute for 2 min. Add garlic and red pepper; saute 1 min. Add tomatoes; saute 2 min. Combine half and half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half and half mixture and salt to pan; cook 1 min or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.
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