| Level: | Easy |
| Total: | 27 min |
| Prep: | 15 min |
| Cook: | 12 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt
- 1 pound spinach fettuccine
- 2 carrots, peeled
- 2 medium zucchini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 shallots, thinly sliced
- 2 cloves garlic, finely chopped
- 1 cup frozen green peas
- 1/2 cup dry white wine
- 1 cup vegetable or chicken stock
- Freshly ground black pepper
- 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- 1/4 cup chopped flat-leaf parsley, a generous handful
Instructions
- Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time.
- Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 491 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 18 g |
| Cholesterol | 20 mg |
| Sodium | 676 mg |
Reviews
Good, but bland. Next time I’ll try adding basil, oregano, and more garlic. Someone else suggested red pepper flakes, and although I don’t generally like those, they might work in this dish.
Also, I used fresh peas, and added broccoli.
It was fantastic
This was fine but was kind of bland. It wasn’t exciting, but it had lots of veggies which was good.
It doesn’t matter if the recipe on-line later on adds vegetable stock as an option. The food network staff most likely caught the snafu. It amazes me Ray didn’t even consider the option on screen. It shows it wasn’t even on her radar. Which is fine, but don’t go down the vegetarian road then. The minute she pulled out the chicken stock it was clear to me she just doesn’t understand what vegetarian means.
This pasta is great, and the leftovers are even better! The only thing I do differently is I don’t make strips of the carrot and zucchini. I just either small chop them or julienne them. Otherwise, no changes! It’s great!
I’ve made this several times, and it’s equally good with chicken or vegetable stock… any vegetarian already knows how to make these kinds of substitutions! I do increase the amount of parmesan just a tad and add a sprinkling of red pepper flakes to the sauteing shallots because we like spicy food & it adds a little more flavor. This is also yummy with grilled or sauteed chicken breast strips with lemon pepper for the more carnivorous out there!
This was a good vegetarian recipe, but I felt like something was lacking. The flavor was a little bland. This recipe was very easy though. It is a good side dish with some other main course.
Had everything required … didn’t have to substitute a thing … love when that happens! This proved to be a great side dish with my fried fresh fish and the leftovers were even good cold with rotissieri chicken. The long strands of spinach fettuccini along with the vegetable ribbons made a very attractive dish. So often when we think “pasta”, we visualize tomato or cream sauce … this is a nice alternative.
I am also surprised to see how few people enjoyed the recipe. We made it a few weekends ago and had the leftovers throughout the week. It was OUTSTANDING! We did use a little more cheese than the recipe recommended, but we did everything else just as it said. It was amazing how this dish was so filling without the meat!
I was surprised to see all the reviews saying the recipe was bland, but I added more garlic, shallots, and salt and pepper than called for. I think the extra garlic really helped it. The flavor was amazing, and it was so easy and light. I will definitely be finishing off leftovers tomorrow and making this again!