Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns | PCC Natural Markets

Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns

Serves: 4

No votes yet

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

A simple and fresh pasta dish, perfect for warm spring evenings.

Ingredients

Preparation

Boil a large pot of water for pasta (try to have cooked pasta ready at the same time as the vegetables). Drain pasta and save 1 cup cooking water.

Heat a large saucepan over medium-high heat. Add 2 tablespoons oil and prawns. Cook 1 to 2 minutes or until prawns change color. Remove prawns, and add remaining olive oil, asparagus and garlic. Toss for 30 seconds. Add peppers and zucchini. Stir together and cook for 2 minutes. Add prawns and salt and pepper to taste. Keep warm.

Toss vegetables, prawns and pasta together, adding cheese to taste and cooking water as needed.

Recipe by Iole Aguero, PCC Cooks instructor

More about: asparagus, bell peppers, pasta, shrimp, zucchini

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login