Pasta Primavera Gregory
Description
This Italian main features Salt, Green fettuccine, Regular egg fettuccine, Olive oil, Finely chopped purple onion. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Julienned 2 Ripe plum tomatoes 2 Sweet red peppers, finely Julienned 8 Scallions, cut in 1/2" pcs. 1/2 c Chives, basil or other fresh Herbs Black pepper to taste 4 tb Raspberry vinegar 1/4 c Parmesan cheese 1 Black olives Grated zest of 1 orange, Lemon or lime Bring 4 qts water to a boil; add 2 tbls salt and stir in fettuccine. Cook until tender but still firm; drain immediately. Transfer the pasta to a large bowl, add the olive oil and chopped onion; toss gently. Let cool to room temp. Bring another 4 qts water to a boil. Add 2 tbls salt and the peas. Cook for 1 min., drain and immediately plunge peas into ice water. Let stand 10 min; drain and pat dry. Add peas to pasta along with prosciutto, tomatoes, red papper, scallions and chives or herbs to taste. Season with salt and pepper, sprinkle on raspberry vinegar to taste, and toss gently. Toss the pasta primavera with the parmesan. Arrange on serving platter. Scatter olives and citrus zest over the pasta and serve at room temp
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Sliced prosciutto, coarsely
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 697.6kcal
- % Daily Value *
- Total Fat 32.7g51%
- Saturated Fat 6.6g33%
- Cholesterol 258.5mg87%
- Sodium 59964.3mg2499%
- Total Carbohydrate 57.0g19%
- Dietary Fiber 6.5g26%
- Sugars 46.1g
- Protein 45.2g91%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, chopped, egg, fettuccine, finely, green, gregory, italian, main, oil, olive, onion, pasta, peas, primavera, purple, regular, salt, snap, snow
