Download this recipe.

Fettuccine with spring vegetables and cream


2 bunchs broccoli
4 tablespoons butter
1/4 cup yellow onions - finely chopped
1/4 cup celery - finely chopped
1/2 cup carrots - finely diced
1/2 cup zucchini - finely chopped
1/4 cup red bell peppers - finely diced
1 cup cream
1/4 cup parmesan cheese - freshly grated
2 tablespoons parsley - finely chopped
Salt and pepper to taste
1 12-ounce package fettuccini pasta


Trim flowers off of broccoli. Cook in boiling water for 3-4 minutes. Drain water and run cold water over immediately, to stop the cooking process. Drain excess water.

Melt the butter in a large skillet over a medium-high heat. Add the onion and saute to a rich golden color. Add the celery and corrot and saute for another 5 minutes.

Add the zucchini and red bell pepper to the skillet and continue to saute over a medium-high heat until all the vegetables are tender and lightly colored ( approximately 10-20 minutes), depending on the size of the skillet. Add salt and black pepper to taste.

Add the broccoli to the skillet and saute for about 1 minute. Add the cream and cook, stirring occasionally until the cream has reduced by half then remove from heat and set aside.

Boil water in sauce pan, and then add 1 tablespoon of salt and the pasta to the boiling water in the saucepan, stirring.

When the pasta is cooked al dente, return the skillet with the sauce to a medium heat, drain the pasta and toss it with the sauce, adding the grated cheese and parsley. Serve at once.