Vegetarian Pasta Primavera with Fettuccine
As you know my step dad is a vegetarian so I have been adding many different vegetarian recipes to all of my sites lately. The choice really isn’t that hard as so many recipes it really is easy to leave the meat out of them in favor of a recipe that is more inclusive. This is just such a recipe why introduce a meat element into a dish that really doesn’t call for it in the first place. I mean why you would want to add anything to pasta primavera in the first place is beyond me, it is loaded with so much all ready another ingredient would just get lost in the mix.
So although I am not a vegetarian myself (when bacon grows on trees maybe) I am sensitive to the fact that they love good food too and as such I feel inclined to offer them a selection of recipes when possible that will give a well deserved break from meat. I respect anyone’s choice to become a non meat eater I understand all the points and respect people’s right to their own choice.
I am trying to take a much more open attitude to food especially different choices and cultures and as such have made many new discoveries that help keep my job constantly interesting. It seems each and every day I am learning something new about food and when you have been doing this as long as I have that is saying something. This October will be my oldest websites tenth anniversary which in Internet terms is like being Coke. Now one of the reasons I have been able to do this so long is I am constantly trying new things and in my case that means new foods. If you are like me and love exploring new food, then come along for the ride it is just starting out and I promise it will be anything if not interesting to discover where I end up next no matter what site I am doing that day.
- 1 pound fettuccine
- 1 small yellow squash, ½ inch thick slices
- 1small zucchini, ½ inch thick slices
- 3 cups small broccoli florets
- 2 carrots peeled, sliced on a diagonal
- 1 red bell pepper, ¼ inch strips
- 1 cup mushrooms, sliced
- ½ cup green onions, sliced
- ½ cup frozen green peas
- 3 tablespoons minced garlic
- 1 tablespoon lemon zest
- 3 tablespoons olive oil
- ¼ cup fresh basil, torn
- ½ cup milk
- 1 cup Greek yogurt
- ¼ cup Romano cheese, grated
- ¼ cup Parmesan cheese, grated
- Salt and fresh cracked pepper to taste
- In a large pot bring two quarts of salted water to a rapid boil and add a few drops of oil and cook the fettuccine according to the directions on the package.
- Drain and place back in pot with a lid to keep warm.
- Begin preparing the vegetables according to the ingredient list.
- When vegetables are all cut to the ingredients list place some of the olive oil in a large skillet and sauté the vegetables until they are mostly cooked but still have a bit of crunch to them, then set aside and keep them warm.
- Heat the milk in a sauce pan and let it become very hot.
- To this add the cheeses and turn the heat to low and let this reduce a bit stir often.
- When this has reduced add everything into the pasta put and blend well until everything is coated with sauce.
- Season with salt and pepper to taste and serve with fresh shaved parmesan on top.
So many classic Italian dishes feature some kind of pasta in them and this one is one of those for a classic pasta primavera served with fettuccine and a myriad of different vegetables in a light cream sauce. To keep this a bit on the lighter side we use milk and Greek yogurt instead of the typical heavy cream so it is a very good pasta dish if you are looking to cut back on the celeries a bit. It also is a vegetarian recipe for my non meat eating friends and you will not even miss the meat if you are inclined that way as there is so much goodness in this dish you will hardly even notice the lack of meat.