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Fettuccine with Spring Vegetables


Fettuccine with Spring Vegetables Recipe

Ingredients:
  • 4 tablespoons unsalted butter
  • ¼ cup chopped shallots
  • 1 cup chopped carrots
  • 1 cup broccoli florets, cut into bite-size pieces
  • 4 asparagus, trimmed and cut into bite-size pieces
  • ½ cup fresh or frozen peas
  • 1 cup heavy or whipping cream
  • Salt and freshly ground black pepper
  • 1 pound fresh fettuccine
  • ¾ cup freshly grated Parmigiano-Reggiano
  • 10 basil leaves, stacked and cut into thin ribbons
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 857kcal (43%)
Total Fat 41g (63%)
Saturated Fat 25g (123%)
Cholesterol 129mg (43%)
Total Carbohydrate 97g
Dietary Fiber 6g
Sugars 7g
Protein 26g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

38.4319897202


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