Rainbow Fettuccine (Edit)
Yield
Ingredients
1 tsp olive oil
2 tsp salt for cooking pasta
1/4 tsp for sauce
2 tbsp butter
1-2 garlic cloves
1/2 cup chicken broth
1 lb asparagus
1 small zucchini or summer squash cubed
1/2 cup finely diced carrots
1/2 cup diced red pepper
3/4 cups heavy cream
3/4 lb fettuccine
1 cup grated Parmesan cheese
2 tsp chopped fresh parsley
Directions
In a large pot bring 4-5 quarts of water to a boil add 1 Tbsp oil and 2 tsp salt to water. Cook pasta and drain.
Melt butter. Stir in garlic and warm for 1 minute. Add broth vegetables and 1/4 tsp salt. Bring to simmer.
Cover pan and simmer vegetables for 3 minutes. Stir in cream and remove from heat.
Add drained pasta to vegetables. Put back on heat and toss for 3-4 minutes. Add 1/2 of Parmesan cheese and toss lightly.
Serve with remaining Parmesan cheese and parsley as garnish.