Musings of a Museum Fanatic: Homemade Herbed Fettuccine and Vegetables

2.20.2014

Homemade Herbed Fettuccine and Vegetables

Lately my best friend Jackie and I have been getting in to making recipes and trying new cooking things when we get together. This fall she decided to help me out with one of my 101 tasks ... making homemade pasta! I was also able to use a Pampered Chef recipe from one of my cookbooks, Cooking for Two & More. Unfortunately it's now defunct but a good consultant can probably find a copy somewhere for you!

This recipe was a great one to try making homemade pasta for the first time. It was really easy and with the lightness of the sauce and veggies it's a really healthy recipe too.



Homemade Herbed Fettuccine and Vegetables

Ingredients
Noodles:
1 cup all-purpose flour
2 eggs
2 Tablespoons chopped fresh parsley
1 Tablespoon vegetable oil
1 teaspoon salt
1 garlic clove, pressed

Vegetables:
1/4 pound asparagus spears, trimmed and cut into 1 inch pieces
2 Tablespoons butter
1/2 small yellow squash, scored and sliced*
1/2 small zucchini, scored and sliced*
1/2 cup frozen peas (Jackie doesn't like peas so we used more squash and zucchini)
1/4 cup (1 oz.) prated fresh Parmesan
1/2 teaspoon lemon zest
coarse ground black pepper

Directions
1. Place flour in the Classic Batter Bowl. Wish eggs, parsley, oil, salt and garlic in a small bowl.


2. Make a well in the center of the flour and pour the egg mixture intot he well. Mix toroughly until dough forms into a ball.

3. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth.Add additional flour as needed so you form a very firm dough.



4. Cover and let the dough rest for 30 minutes.

5. Divide dough into four balls. Using the Baker's Roller roll out each ball as thinly as possible. It should be a rectangle about 12x4 inches and slightly tanslucent.

6. Slice into 1/4 inch wide strips using the Pizza Cutter. Separate noodle and let them dry about 30 minutes before cooking.

7. Fill a Stockpot with salted water and bring to a boil. Add asparagus and black for 1 minute, remove, set aside. Add noodles to boiling water and cook for 2-3 minutes or until slightly firm, drain.


8. Meanwhile in Saute pan melt a butter for the other veggies. Add asparagus, peas, squash, zucchini and half of the cheese. Cook until your desired firmness. Add noodles and cook through.


9. Garnish with remaining cheese, lemon zest and black pepper.

**For step 8 if you prefer your veggies crunchier add noodles and veggies all at once. I prefer mine softer so cooked them a little longer before adding the noodles.**

***You can substitute a 9 oz package of refrigerated fettucini noodles for making the homemade ones*** 



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