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Pasta Primavera
Serves 6
INGREDIENTS
1 pound fresh Fettuccine, cooked “al dente”
2 tablespoons extra virgin olive oil
1/2 cup colored bell peppers (orange, red, yellow), diced
1/4 cup wild mushrooms (chanterelles, porcini, shiitake), sliced
1/4 cup broccolli flowerets, blanched
1/4 cup sugar snap peas, blanched
1/4 cup fresh corn kernels (1 large ear of corn)
1/2 cup heavy cream
3 ounces freshly-grated parmesan cheese
1 tablespoon fresh flat leaf parsley, chopped
Salt and pepper to taste
METHOD
1
Cook the fettuccine “al dente.”
2
Fill a small saucepan half-way with water and add a teaspoon of salt.
Bring the water to a boil, then drop in the broccolli just a few
seconds, to brighten the color. Remove from the water, and repeat
with the snap peas.
3
Heat a 12 inch chicken fryer or large casserole over medium-high
heat.
4
When the pan is hot, add the oil. When the oil is hot, quickly add
all of the vegetables and toss for a few seconds to heat all the way
through, but not brown.
5
Add the heavy cream and bring to a simmer. Remove the pan from
the burner and add the pasta, parmesan cheese and seasonings.
Toss and serve warm.
SERVING IDEAS
This pasta dish is very colorful. It is best when you use the freshest
vegetables you can find, like summer squash or zucchini, whatever is the
freshest. Don't overcook the vegetables, they should be crunchy.
To save on fat calories you can omit the cream and replace with 1 cup
diced cooked tomatoes.
Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)
Fettuccine Alfredo
Serves 6
INGREDIENTS
1 pound fresh Fettuccine, cooked “al dente”
2 tablespoons extra virgin olive oil
2 tablespoon butter
2/3 cup heavy cream
1/2 cup chicken stock
4 ounces mascarpone cheese
1/2 cup freshly grated Parmigiano – Reggiano cheese
1 teaspoon coarsely ground pepper
1 teaspoon fresh parsley, chopped
METHOD
1
Prepare the fettuccine in a pasta cooker until “al dente.” Remove the
colander insert, and keep the remaining water warm.
2
Heat a 12-inch chicken fryer or casserole over medium to high heat.
3
When the pan is hot, add the olive oil.
4
When the olive oil begins to swirl around the pan, add the butter.
Before the butter has a chance to melt fully, add the cream and
chicken stock. Bring to a boil.
5
Break up the mascarpone cheese and whisk it into the sauce until
smooth and creamy.
6
Remove the pan from the heat and add the remaining grated
cheese, ground pepper and parsley.
SERVING IDEAS
To serve you may either re-submerge the pre cooked pasta in water
and top each serving with the alfredo sauce, or you may toss the pasta
right into the sauce to reheat. If you do the latter you may need an
additional 1/4 cup of pasta water or chicken stock if the sauce gets
too thick.
Recipe courtesy Debra Murray (Wolfgang Puck HSN Guest Host)
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