Recipe - Three-Herb Fettuccine With Vegetables And Shaved Asiago

2 cup Sugar snap peas
1 tablespoon Olive oil
4 Cloves garlic, minced
2 One half cup Chopped spinach, divided
One half cup Sliced green onions,
(1/2inch)
2 md Zucchini, (3 cups) halved
lengthwise and thinly
cut or sliced up
1 cup Canned vegetable broth
2 md Green tomatoes, peeled,
seeded, and cut into thin
wedges
One half cup Thinly cut or sliced up fresh basil
2 tablespoon Chopped fresh chives
2 tablespoon Chopped fresh oregano
One fourth teaspoon Salt
One fourth teaspoon Freshly ground pepper
6 cup Hot cooked fresh fettuccine
(1 pound uncooked pasta)
3 ounce Shaved Asiago cheese
Fresh herbs, (optional)

Trim ends from peas, and remove strings.

Drop peas into a Dutch oven of boiling water; cook 30 seconds. Drain and
rinse under cold water.

Heat oil in pan over medium heat. Add garlic; saute 1 minute. Add peas,
1One fourth cups spinach, green onions, and zucchini; saute 2 minutes. Add broth
and tomatoes; cook 2 minutes, stirring occasionally. Add remaining spinach,
basil, chives, oregano, salt, and pepper; cook 1 minute, stirring
occasionally. Yield: 6 servings (serving size: 1 cup pasta, 1 cup vegetable
mixture, and One half ounce cheese).

Per serving: 484 Calories; 9g Fat (16% calories from fat); 21g Protein; 81g
Carbohydrate; 13mg Cholesterol; 436mg Sodium

Serving Ideas : Garnish with fresh herbs, if desired.

NOTES : From Chef Charles Palmer of Aureole. Over the last six years,
Aureole has become a New York institution with a worldwide reputation for
its progressive American cuisine. Before opening Aureole, Charles Palmer
was executive chef at the River Cafe in Brooklyn, where he earned a
reputation as one of America's most creative culinary talents. Set in a
townhouse overlooking a garden, Aureole was rated number one for top
American cuisine by the 1994 Zagat Survey. Chef's note: "I really like the
edge that the sharp Asiago adds when shaved over the pasta. However, you
can use whatever grating cheese you like, or use none at all! P.S. If you
use dried pasta, remember to adjust the cooking time." To serve, spoon
vegetable mixture over pasta, and top with cheese.

Recipe by: Cooking Light, Jul/Aug 1995, page 119

Posted to MCRecipe Digest V1 #454 by igor@digex.net on Jan 28, 1997.