Fettuccine Primavera (Pasta with Vegetables)

 Ingredients: 225 g fettuccine pasta (linguine) 3 tablespoons of butter (50-60 g) 3 green onions cut diagonally 2-3 cloves of garlic 100 g sliced mushrooms 7-8 broccoli florets 1 cup of frozen sweet peas (or fresh) 8 asparagus stalks cut into 2 cm pieces 1/2 red bell pepper sliced very thin (or diced) 120 ml evaporated milk (I used liquid cream) 1/2 teaspoon dried tarragon (I used parsley) pepper to taste about 100 g grated parmesan (more or less to your taste) oil

Take a large pot and fill it with water, to which we add a tablespoon of salt and a few drops of oil to prevent the pasta from sticking. Then, we place the pot on the heat and wait for the water to reach boiling point. In the meantime, we focus on the vegetables to create a dish full of flavor and color. Fresh mushrooms are carefully cleaned and sliced thinly so that they cook evenly. The bell pepper is washed well, then cut into thin strips, adding a crunchy and sweet note to our dish.

The asparagus is peeled of the woody skin at the base of the stems, then cut into pieces about 2 cm long. The broccoli is broken into small florets, and the peas, fresh or frozen, are prepared to be added to the mix. The garlic is peeled and crushed with a press, releasing its unmistakable aromas.

Once the water has started to boil, we add the pasta, which we break in half to cook faster and evenly. We let the pasta boil on low heat, respecting the time indicated on the package, until it becomes al dente.

In a separate pan, we melt the butter, allowing it to melt slowly. We add the finely chopped green onion and crushed garlic, letting them sauté for about 2 minutes until they become translucent and aromatic. Next come the mushrooms and broccoli florets, which we mix well, adding 2-3 tablespoons of water if necessary, to prevent burning. We cover the pan and let the vegetables cook for 3 minutes.

After the vegetables have started to soften, we add the frozen peas, the cut asparagus, the bell pepper slices, and the evaporated milk or unsweetened liquid cream. We season with chopped parsley, tarragon, and a pinch of freshly ground pepper. We cook the mixture, stirring occasionally, until the vegetables become crunchy and the milk has completely evaporated, leaving us with a delicious sauce.

When the pasta is cooked, we drain it and add it to a large bowl. On top, we generously sprinkle grated parmesan, mixing well to allow the cheese to melt. If you prefer a richer sauce, you can add cheddar cheese to the hot sauce, along with half the amount of parmesan, stirring until the cheese is completely melted.

This dish can be served alongside a juicy steak, but it is just as delicious and simple without meat, offering a healthy and vitamin-packed meal. Enjoy this colorful and flavorful dish that will delight both the eyes and the taste buds!

 Tags:  onion greenery garlic milk unt pepper oil pea mushrooms vegetarian recipes