Spinach Fettuccine Primavera

[Guest guest]

They had this on Rachel Ray's show and it is delicious and pretty with the

zucchini and carrot ribbons.

Spinach Fettuccine Primavera

Ingredients

a.. Salt

b.. 1 pound spinach fettuccine

c.. 2 carrots, peeled

d.. 2 medium zucchini

e.. 2 tablespoons extra-virgin olive oil

f.. 2 tablespoons butter

g.. 2 shallots, thinly sliced

h.. 2 cloves garlic, finely chopped

i.. 1 cup frozen green peas

j.. 1/2 cup apple juice

k.. 1 cup vegetable broth

l.. Freshly ground black pepper

m.. 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table

n.. 1/4 cup chopped flat-leaf parsley, a generous handful

Directions

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 apple juice, reduce for half a minute and stir in broth. Toss

drained pasta and vegetables with the sauce, season with salt and pepper, and

combine with cheese and parsley.