Rainbow Fettuccine (Edit)

Yield

4-5 Servings

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.