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Home Hominy Green Chiles With Mexican Blend Cheese

Spinach Fettuccine Primavera Rachel Ray Recipe Recipe

Ingredients

How to make it

  • Bring water for pasta to a boil
  • Salt water and add pasta, cook al dente (firm but not hard), about 7 to 8 minutes
  • Use vegetable peeler to make ribbons of carrot and zucchini (do not remove skin from zucchini, just top and bottom cut off) Kepp teggies flat on counter and run the peeler the length of the veggie
  • Drop ribbons into pasta water for the last 4 minutes.
  • Heat large skillet over medium heat with oil and butter
  • Saute shallots and garlic (3-4 mins) then add peas and heat through (2 mins)
  • Stir in wine and reduce for 1/2 a min
  • Add stock
  • Toss in Chicken Breast (optional)
  • Toss drained pasta and veggies with sauce, season with salt and pepper and combine with cheese and parsley

Reviews & Comments 1

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    " It was excellent "
    momo_55grandma ate it and said...
    a great post love fettuccine and zuchinni thanks
    Was this review helpful? Yes Flag

The Cook

iwannabachef Placentia, CA

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