Spinach Fettuccine Primavera

Now it's time for another variation on pasta dinner. The opportunities are endless, folks. Here is a pasta that is flavored to begin with, so you know you're heading for good things - spinach fettuccine. In fact, the one I bought at Trader Joe's was actually spinach and chive fettuccine. So so good. Add fresh veggies, par-boiled in the pasta water, and a lovely wine sauce. What could make it any better, you ask? How about some parmesan and fresh basil?

That's right. Loads of flavor, and loads of veggie goodness. Time to make this one as soon as possible!

Spinach Fettuccine Primavera
adapted from Rachael Ray's Big Orange Book
serves 3

INGREDIENTS:

salt
1/2 pound spinach fettuccine
1 carrot, peeled
1 small zucchini
a few spears of asparagus, sliced in 1-inch pieces
1 tablespoon EVOO
1 tablespoon butter
1 shallot, thinly sliced
1 garlic clove, minced or pressed
1/2 cup white wine
freshly ground black pepper
1/4 cup freshly grated parmesan
a few leaves of fresh basil, slice into chiffonade

DIRECTIONS:

1. Bring a large pot of water to a boil and salt it. Cook the pasta according to package directions until al dente.

2. While water is coming to a boil, use a vegetable peeler to slice the carrot and zucchini into ribbons. When the pasta still has about a minute or two to go, toss the carrot, zucchini, and asparagus into the boiling pasta water. Drain when the pasta is done.

3. Heat a medium skillet over medium heat with the EVOO and butter. When butter melts, add shallot and garlic to the pan. Cook until softened, about 3 minutes. Add wine and cook for about a minute. Add drained pasta and veggies and toss with the sauce. Season with salt and pepper, and toss with cheese and basil. Serve.

Enjoy!