Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Be sure everything is cut about the same size so the dish has a nice uniform look. | 2. Bring water and salt to a rolling boil. | 3. Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking. | 4. Reserve vegetable cooking water for boiling pasta. | 5. Heat butter and oil in a large skillet over med heat. | 6. Add onion and carrots; cook, stirring, till soft, about 5 minutes. | 7. Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste. | 8. Cook till all veggies are tender. | 9. Return veg cooking water to a boil. | 10. Add fettuccine and cook till tender. | 11. While pasta is cooking, add cream to veggies and stir while simmering. | 12. Drain pasta and add to veggies with basil leaves and cheese. | 13. Serve this terrific dish while VERY HOT. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	6	quarts		-	-	-	-
salt	2	tablespoons		-	-	-	-
asparagus	6		trimmed diced	544.3115	105.5964	59.8743	3.2659
broccoli floret	1/2		cut	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1		diced sweet	60.0	14.01	1.65	0.15
carrot	2		peeled diced	50.02	11.6876	1.1346	0.2928
pea	3/4	cup	thawed	30.87	5.5492	2.0580000000000003	0.147
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
fettuccine	1	lb		449.05699999999996	63.503	28.1228	12.247
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
basil leaf	12		used	-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.