FET: Very Verdi Pasta
Source of Recipe
"365 Delicious Ways to Cook Pasta with Vegetables", by Dolores Riccio
1/2 pound fresh green beans -- cut into
-- 2-inch lengths
2 tablespoons olive oil
1 medium zucchini -- cut into
-- 2-inch sticks (1/2 to
-- 3/4 pound)
2 garlic cloves -- minced
1/4 cup chicken stock
or
1/4 cup canned chicken broth
salt
black pepper -- freshly ground
8 ounces spinach fettuccine -- (1/2 pound)
2 tablespoons Parmesan cheese -- freshly grated
plus
more cheese to pass at the table
1/4 cup flat-leaf parsley -- chopped
Parboil the green beans in a pot of salted water until barely tender, about 5 minutes. Drain.
Heat the oil in a large skillet and saute the zucchini until it begins to brown and is tender, 5 to 7 minutes. Add the garlic during the last minute. Add the green beans and stock, and bring to a simmer. Season the vegetables with salt and pepper to your taste.
Meanwhile, cook the fettucine according to package directions and drain. Spoon the pasta into a large serving dish, and toss with the vegetables. Sprinkle with the cheese and parsley, and toss again. Pass more grated cheese at the table.
Makes 4 servings
Categories: Pasta
Recipe typed for you by Judi Mae Phelps
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