12 ounces fresh fettuccine
1 c thinly sliced celery
1 c thinly sliced carrot
1 c thinly sliced leek, white part only
1 c small fresh broccoli florets
2 Tbsp butter
2 Tbsp water
1 c shredded Swiss cheese
1/2 c grated Parmesan cheese
4-6 fresh basil leaves, slivered
1/2 tsp grated nutmeg
1/4 tsp salt
1/4 freshly ground pepper
- To a large pot of rapidly boiling water, add pasta and cook until barely tender, 3-5 minutes.
- Meanwhile, in a microwave-safe container loosely covered with plastic wrap, microwave vegetables, butter, and water on high until barely tender, 2-3 minutes.
- Drain pasta and vegetables. In a warm bowl, toss hot pasta and vegetables with cheese and spices until cheese melts. Serve immediately.
Serves 4 (according to her; I consider it good for 2 with a roll or two on the side)
Beverly Cox. 365 Great 20-Minute Recipes. (HarperCollins. New York: 1995), 43.
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Except where noted, all material on this site is © 2000 Rebecca J. Stevenson