Thursday, July 28, 2011
Fettuccine with Asparagus and Summer Squash
Contributed by Dawn Marie Hamilton
I like to serve at least one veggie main course each week. This week, I created a recipe from a picture I found a while back in a chef's equipment catalog. Although I lusted after the advertised sauté pan, the pasta and vegetables in the pan was what had my mouth watering.
In the picture the chef appears to have used regular fettuccine. I mixed regular fettuccine with whole-wheat fettuccine. This is a very easy recipe not requiring precise measurements.
8 ounces fettuccine (semolina/durum)
8 ounces whole-wheat fettuccine (durum whole grain)
4 tablespoons olive oil
4 cloves garlic, minced
1 bunch asparagus, each spear cut into thirds
1 medium zucchini, sliced thin
1 medium yellow squash, sliced thin
zest of one small lemon (about 2 tablespoons)
freshly ground black pepper
freshly grated parmesan cheese
1. Cook fettuccine according to package(s) for desired doneness, keeping in mind that each type might have a different cooking duration. Time accordingly.
2. Meanwhile, pour olive oil into a large sauté pan. When hot, add garlic, asparagus, zucchini and yellow squash. Cover and cook on medium-low until desired tenderness. Add lemon zest near end of cooking time.
3. Toss cooked vegetables with cooked fettuccine, black pepper and parmesan cheese. Place in bowls and serve with a favorite wine.
Makes 4 generous servings. Enjoy!