FETTUCCINE ALLA PRIMAVERA (with spring vegetables, for six)
½ cup (1 stick) unsalted butter
1 medium onion, cut into ¼ inch dice
1 large clove garlic, minced
1 pound thin asparagus, tough ends trimmed, cut diagonally into 1-1/2 inch pieces, tips left intact
½ pound mushrooms, thinly sliced
6 ounces cauliflower, broken into small florets
1 medium zucchini, cut into ¼ inch rounds
1 small carrot, halved lengthwise and cut diagonally into 1/8 inch slices
1 red pepper, cut into ¼ inch strips
1 cup heavy cream
½ cup chicken stock
2 tablespoons chopped fresh basil leaves
1 cup frozen tiny peas, thawed, or 1 cup fresh young peas
2 ounces proscuitto, torn into bite-sized pieces, or cooked ham, chopped
salt and freshly ground black pepper
1 pound fettuccine or linguine, cooked al dente (about 12 minutes from when the water returns to a boil) and thoroughly drained
1 cup freshly grated Parmesan cheese
1. Heat a wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and sauté until the onion is softened, about 10 minutes. Mix in the asparagus, mushrooms, cauliflower, zucchini, carrot and red pepper and stir-fry 3 to 4 minutes. At this point, remove several pieces of asparagus, mushrooms and zucchini and reserve for garnish.
2. Increase heat to high. Add cream, stock, peas and basil and allow the mixture to boil until it is slightly reduced, about 3 minutes. Stir in the ham and cook 1 minute more. Season to taste with salt and pepper.
3. Add pasta and cheese, tossing until thoroughly combined and pasta is heated through. Turn onto a large serving platter and garnish with reserved vegetables. Serve immediately.
from Aunt Roz