Categories: fall, main dish, pasta, summer, vegetable

Ingredients

• 1 tablespoon olive oil
• 2 teaspoons salt for cooking the pasta, plus 1/4 teaspoon for the sauce
• 2 tablespoons butter
• 1 or 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1 pound asparagus, upper half of spears only, cut into 1-inch pieces
• 1 small zucchini or summer squash, cubed
• 1/2 cup finely diced carrot
• 1/2 cup diced red or yellow bell pepper
• 3/4 cup heavy cream
• 3/4 pound fettuccine
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Directions

1. In a large pot, bring 4 to 5 quarts of water to a boil and add 1 tablespoon of olive oil and 2 teaspoons of salt to the water.
2. Meanwhile, in an enameled Dutch oven or another large non-reactive casserole, melt the butter over low heat. Stir in the garlic and warm gently for 1 minute. Add the broth, vegetables, and 1/4 teaspoon of salt. Bring the mixture to a simmer.
3. Cover the pan and continue to simmer the vegetables undisturbed for 3 minutes. Then stir in the cream. Remove the pan from the heat and leave it covered. Add more salt to taste, if needed.
4. Once the water has reached a boil, gradually add the fettuccine to it. Cook the pasta according to the package directions, then drain.
5. Quickly bring the vegetables back to a simmer and add the drained pasta. Continue to simmer the mixture over medium-low heat for 3 to 4 minutes while carefully tossing the noodles up from the bottom of the pan with tongs or two forks.
6. Remove the pan from the heat and sprinkle in half of the Parmesan cheese. Toss once more. Serve at once, using the parsley and remaining cheese for garnish. Makes 4 to 5 servings.

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