Spring Vegetable Fettuccine Alfredo


Spring Vegetable Fettuccine Alfredo

RECIPE COURTESY OF FOOD NETWORK KITCHEN
Spring Vegetable Fettuccine Alfredo

Ingredients

  • Kosher salt
  • One 9-ounce package fresh fettuccine
  • Extra-virgin olive oil, for tossing
  • 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
  • 1 bunch thin asparagus, about 1 pound
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup frozen peas
  • Freshly ground black pepper
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped chives
  • Finely grated zest of 1/2 lemon
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