Fettucine with Greens and Pine Nuts
Prep Time
Serves
Cooking Mode
2 Garlic, minced
1 Large yellow zucchini, thinly sliced
1 Red pepper, thinly sliced
1 Snow peas or sugar snap peas
4 Endive, escarole, rapini or spinach, cut into 3" pieces
⅓ Pure Olive Oil
1 Fresh Fettuccine Pasta
½ Pine nuts, toasted
2 Finely chopped fresh basil
½ Salt
¼ Pepper
¼ Fresh lemon juice
¾ Freshly grated Asiago or Romano cheese
2 Garlic, minced
1 Large yellow zucchini, thinly sliced
1 Red pepper, thinly sliced
1 Snow peas or sugar snap peas
4 Endive, escarole, rapini or spinach, cut into 3" pieces
⅓ Pure Olive Oil
1 Fresh Fettuccine Pasta
½ Pine nuts, toasted
2 Finely chopped fresh basil
½ Salt
¼ Pepper
¼ Fresh lemon juice
¾ Freshly grated Asiago or Romano cheese
Directions
1Cook Fresh Fettuccine Pasta according to package directions. Run under cold water and drain. Set aside.
2Heat 3 tbsp (45 mL) Olive Oil over medium heat. Sauté garlic and vegetables for 20 minutes or until tender crisp.
3Toss cooked pasta with vegetables, remaining Olive Oil, pine nuts, basil, salt, pepper, and lemon juice.
4Top with cheese and serve.
Tips
1
Une farce au pain, au thym frais, à l'oignon et à l'ail, ou encore une farce au riz, au jus d'orange, aux raisins et à l'oignon accompagnerait à merveille la dinde aux agrumes et aux épices.
Disclaimer
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Personal Note
Personal Note
