Serves: 5
Total Calories: 498
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.
This Fettuccini Primavera recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
