Vegetable Fettuccine Alfredo
- 1 lb imported Italian dry fettuccine noodles
- 3 tbs extra virgin olive oil
- 2 tbs butter
- 1 small red onion chopped finely
- 3 cloves fresh garlic finely minced
- ¼ cup white wine
- ½ cup chopped zucchini
- ½ cup heirloom pearl tomatoes sliced in halves
- ½ cup fresh sliced mushrooms
- ½ cup frozen peas
- 1 cup heavy cream
- ½ cup grated parmesan cheese (may be substituted for pecorino or asiago cheeses)
- kosher salt
- fresh ground pepper
- ½ tsp crushed red pepper flakes
- fresh basil for garnish
- In a large pot, bring two quarts of liberally salted water to a boil.
- Once water comes to a boil, cook pasta until al dente.
- Strain pasta and reserve ¼ cup of pasta water for sauce.
- As pasta is cooking, melt 1 tbs butter in a skillet.
- Add zucchini, tomatoes, mushrooms and peas to skillet and sauté on low heat until tender, about three minutes.
- Remove from heat and set aside.
- In a large saucepan, melt 1 tbs butter and 3 tbs olive oil.
- Add onions and garlic and cook for about five minutes or until translucent.
- Add white wine and cook until it evaporates.
- Add heavy cream to onions and garlic mixture and allow to simmer for 3 minutes.
- Gradually add reserved pasta water until sauce is desired consistency.
- Add parmesan cheese, a pinch of salt, pepper, and a ½ tsp crushed red pepper flakes.
- Using tongs, fold pasta and vegetables gently into the cream sauce.
- Cook on low heat for about a minute and serve immediately.
- Garnish with fresh basil.
Recipe by Chef Times Two at https://www.cheftimestwo.com/vegetable-fettuccine-alfredo/
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