Fresh Fettuccine with Asparagus, Red Peppers, Zucchini and Prawns

Serves: 4

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

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 of cooking water.

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

Recipe by Iole Aguero, PCC Cooks instructor

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


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