Creamy rainbow fettuccine

 

This dish has become a family favorite.  Perfect meal to get kids & adults to eat their veggies!  So easy, so tasty & so many variations!  To change things up I like to make this dish with wheat fettuccine or our favorite--wheat linguine!  Add a chicken breast sauteed with garlic & onion. Add chili peppers or whatever veggie you like!  Mmm 

• 1 tablespoon olive oil
• 2 teaspoons salt for cooking the pasta, plus 1/4 teaspoon for the sauce
• 3/4 pound fettuccine/linguine [wheat is our preference]
• 2 tablespoons butter
• 1 or 2 cloves garlic, minced [I always add a clove or two more, yum]
• 1/2 cup chicken broth
• 1 pound asparagus, upper half of spears only, cut into 1-inch pieces
• 1 small zucchini or summer squash, cubed

• 1/2 cup finely diced carrot
• 1/2 cup diced red or yellow bell pepper [I never measure the veggies, I just cut & pour them in.  I definitely add more than this recipe calls for]
• 3/4 cup heavy cream
• 1 cup freshly grated Parmesan cheese [you can also just pour grated Parmesan cheese right in with the cream, more the better]
• 2 tablespoons chopped fresh parsley [if you want, i normally don't]

Instructions

1. In a large pot, bring 4 to 5 quarts of water to a boil and add 1 tablespoon of olive oil and 2 teaspoons of salt to the water.
   
2. Meanwhile, in an enameled Dutch oven or another large non-reactive casserole, melt the butter over low heat. Stir in the garlic and warm gently for 1 minute. Add the broth, vegetables, and 1/4 teaspoon of salt. Bring the mixture to a simmer.
   
3. Cover the pan and continue to simmer the vegetables undisturbed for 3 minutes. Then stir in the cream [& grated parm cheese if you want]. Remove the pan from the heat and leave it covered. Add more salt to taste, if needed.
   
4. Once the water has reached a boil, gradually add the fettuccine to it. Cook the pasta according to the package directions, then drain.
   
5. Quickly bring the vegetables back to a simmer and add the drained pasta. Continue to simmer the mixture over medium-low heat for 3 to 4 minutes while carefully tossing the noodles up from the bottom of the pan with tongs or two forks.
   
6. Remove the pan from the heat and sprinkle in half of the Parmesan cheese. Toss once more. Serve at once, using the parsley and remaining cheese for garnish. Makes 4 to 5 servings.