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Three-Herb Fettuccine With Vegetables And Shaved Asiago


Course : Italian
Source:
Serves: 6
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Ingredients:


2 cups sugar snap peas

1 tablespoon olive oil

4 cloves garlic -- minced

2 1/2 cups chopped spinach -- divided

1/2 cup sliced green onions -- (1/2-inch)

2 medium zucchini -- (3 cups) halved lengthwise and thinly sliced

1 cup canned vegetable broth

2 medium green tomatoes peeled -- seeded, and cut into thin wedges

1/2 cup thinly sliced fresh basil

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

6 cups hot cooked fresh fettuccine (1 pound uncooked pasta)

3 ounces shaved asiago cheese

1 bunch fresh herbs -- (optional)
 

Preparation / Directions:


Trim ends from peas, and remove strings. Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and rinse under cold water. Heat oil in pan over medium heat. Add garlic; sauté‚1 minute. Add peas, 1-1/4 cups spinach, green onions, and zucchini; sauté‚2 minutes. Add broth and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach, basil, chives, oregano, salt, and pepper; cook 1 minute, stirring occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable mixture, and 1/2 ounce cheese). Serving Ideas : Garnish with fresh herbs, if desired.

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