- 1 pound [454 g] fettucini or linguini, hot boiled and drained
- 2 tablespoons [30 mL] oil
- 1 onion, finely chopped
- 1 peeled carrot, into thin strips
- 1 zucchini, into thin strips
- 1/2 sweet red pepper, membranes removed and seeded, into thin strips
- 1/2 cup [125 mL] string beans, into 1-inch [2.5-cm] pieces
- A few asparagus tips
- 3 canned artichoke hearts, sliced
- 3/4 cup [190 mL] dry white wine or chicken broth
- 1/4 cup [60 mL] small peas
- 2 tablespoons [30 mL] freshly chopped parsley
- 2 green onions, chopped
- 3 tablespoons [45 g] butter
- Salt and pepper
- Parmesan cheese, freshly shredded
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- Heat oil until hot; melt chopped onion over low heat.
- Add carrot, zucchini and sweet red pepper strips, string bean pieces, asparagus tips and artichoke heart slices.
- Pour in dry white wine or chicken broth and leave to simmer for 7 minutes mixing in small peas, chopped parsley and green onions towards the end of cooking time.
- Remove from heat and stir in butter until melted.
- Season with salt and pepper.
- Mix with pasta, sprinkle with shredded Parmesan cheese, and serve immediately.
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