This week for the forty-third recipe I've made for Thirty Minute Thursdays, cooking our way through Giuliano Hazan's Thirty Minute Pasta book, I made Fettuccine Primavera (Fettuccine with Spring Vegetables) on page 46. (Margaret and I had been cooking through this book for awhile and then took a break, okay our last post was in 2012, so that was some big break, but we are at it again, determined to make as many of the recipes as we can from this book.)
The ingredient list: onion, carrot, celery, butter, asparagus, red bell pepper, zucchini, cream, parsley, salt, pepper, Parmigiano-Reggiano, and fettuccine.
Since it is far into spring here, almost summer in fact, I figured I should make this recipe while the asparagus in season and it was fresh and plentiful. A nice pasta dish with fresh vegetables is always a popular choice with all of us. This one did not disappoint, it was full of flavor and the little bit of cream added a nice creamy comforting aspect to compliment all the vegetables. You can switch up the types of vegetables and pasta that you have on hand to use at any given time. Definitely one I would make again.
Click Here if you wish to see the recipes Margaret has made from this book, we each choose the recipe that works best for us each week. If you'd like to join in, let us know by leaving a comment in the comment section here, we'd love to cook with you.