Recipe

Spinach Fettuccine Primavera Rachel Ray Recipe Recipe

	Iwannabachef / All my dishes 9 months, 3 weeks ago I saw this on Rachel Ray's show and had to try it... extremely good!! The only thing that I did different was to add a little shredded chicken breast, but it would have been good without too! Prep:15m Cook:15m Servings:6	Iwannabache
	cheese pasta olive oil garlic pasta cheese lunch dinner veggies saute 30 minute meal rachel ray

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Ingredients

1 lb Spinach Fettuccine

2 peeled Carrots

2 Medium Zucchini

2 tbsp Extra Virgin Olive Oil

2 tbsp Butter

2 Scallots, thinly sliced (or 1 medium onion)

2 gloves garlic, minced

1 c frozen peas

1/2 c dry white wine

1 c vegetable or chicken stock

Freshly Ground Pepper

Salt

1/2 c grated Parmigiano Reggiano cheese

1/4 c chopped flat-leaf parsley

1 cooked chicken breast, shredded (optional)

Directions

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

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