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Chef Joan' Reliable Recipes
Pastas

Fettucine Primavera

Total cooking time: see below
SERVES: 4-6 (IF THEIR NAME'S NOT MCGUIGAN)
1/2 CUP BUTTER
1 MINCED MED. ONION
1 LARGE GARLIC CLOVE

SAUTE IN LARGE SKILLET, MED. HEAT 2 MINUTES.

MIX
1 LB ASPARAGUS
1/2 LB MUSHROOMS
6 OZ CAULIFLOWER
1 MED. ZUCCHINI 1/4 IN ROUNDS
1 SM. CARROT CUT DIAGONALLY.
STIR FRY 2 MINUTES, INCREASE HEAT AND ADD:
1 CUP WHIPPING CREAM
1/2 CUP CHICKEN STOCK
2 TSP. DRIED BASIL
1 CUP FROZEN PEAS OR FRESH
2 OZ PROSCIUTO OR HAM
5 CHOPPED GREEN ONIONS
SALT & PEPPER
SHRIMP & BLACK OLIVES (OPT)
  1. Cook fettucini.
  2. Top with sauce and 1 cup grated Parmesan.
by Sharon McGuigan
Printed from www.McGuiganPepin.com