Three-Herb Fettuccine with Vegetables and Shaved Asiago
| Yield: | 6 Servings |
| Categories: | Pasta |
| 2 | c | Sugar snap peas |
| 1 | tb | Olive oil |
| 4 | Cloves garlic, minced | |
| 2 1/2 | c | Chopped spinach, divided |
| 1/2 | c | Sliced green onions, (1/2-inch) |
| 2 | md | Zucchini, (3 cups) halved lengthwise and thinly sliced |
| 1 | c | Canned vegetable broth |
| 2 | md | Green tomatoes, peeled, seeded, and cut into thin wedges |
| 1/2 | c | Thinly sliced fresh basil |
| 2 | tb | Chopped fresh chives |
| 2 | tb | Chopped fresh oregano |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground pepper |
| 6 | c | Hot cooked fresh fettuccine (1 pound uncooked pasta) |
| 3 | oz | Shaved Asiago cheese |
| Fresh herbs, (optional) |
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