Monday, February 7, 2011

Lightened Up Fettuccini Primavera With Roasted Vegetables

This week, I’m staying at my parents place two hours north of home while I take a real estate class. Why am I taking this class do you ask? I don’t know. My friend Julie talked me into it?

What does a photographer do with a real estate license anyway? Take house pictures? I have no idea, but I’m having a blast learning something totally outside my field. Brain candy. I haven’t taken a class for pure fun in years.

Though I’m starting to miss Jesse, the kiddo and my constant doggie sidekick, this extra time should hopefully allow me to share a couple backlogged recipes with you.

This lightened up fettuccini primavera is still satisfying, but won’t make you feel like you ate a stick of butter and pound of cheese. I loved creating and eating it and hope you like to too.

Well, I better go hit the books. Weird. I’m not used to this anymore. College was over years ago. Ok, I’m really going to go study now.

Really. Maybe…

Lightened Up Fettuccini Primavera With Roasted Vegetables
Printer Version
Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.

Roasted Vegetables
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
Garlic powder
Onion powder

1. Preheat the oven to 425 degrees. Place the vegetables on a rimmed baking sheet. Halve or quarter any extra big pieces of cauliflower and broccoli. Coat vegetables well with oil and season generously with salt, garlic powder and onion powder.

2. Bake for 25 minutes. Toss and bake for another 10 to 15 minutes until the vegetables are tender but not mush. Set aside.

Fettuccini Alfredo
1 package fettuccini noodles
1/4 cups flour
1/2 cup Parmesan Reggiano
1/4 cup heavy cream
1 (14.5 ounce) can chicken or vegetable broth
2 tablespoons butter
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly cracked pepper

1. Roast the vegetables first (above). Near the last half of cooking time make fettuccini according to package directions in salted water. Drain noodles and toss with a little olive oil to prevent noodles from sticking together.

2. Meanwhile, in a small bowl toss together flour and Parmesan. Stir in heavy cream and 1/4 cup of the broth. Set aside.

3. In a large saucepan melt butter over medium heat. Add the garlic and sauté for 30 seconds. Add salt, pepper and the rest of the broth. Bring to a high simmer. Stir in the flour mixture. Bring back to a simmer and cook for several minutes until thickened to taste.

4. Plate noodles, spoon on veggies and sauce. Sprinkle with more Parmesan if desired.

Recipe and photograph by Laura Flowers.


Simones Kitchen said...

It never Hurts to learn new things and it might come in handy one day! You never know ! In the meantime your pasta looks delicious!!

Joanne said...'re doing it because all the cool kids are, is what I'm gathering here? :P

That's okay, you never know when you'll have the sudden urge to make a career change. And now you'll have a back-up plan!

Love this fettuccine primavera. All the deliciousness. Zero guilt.

Caroline said...

Such a great idea to have all of the flavor and none of the guilt! Win-win!

The real estate class sounds fun! One of these days I hope to enroll in a class or two just for kicks, I think it would be a nice change of pace for my brain!

Amee said...

Awesome! Glad she talked you into it. I like the primavera recipe. I've tried my own "lightened" up version too, using milk and it worked out pretty well too.

steph chows said...

mmm this sounds so much better than the full on version... those always make me feel like a slug.

have fun with the class!

Meg Luby said...

yum :)

*Just Fran* said...

We love fettuchini primavera, and I make it often by roasting whatever fresh veggies I have on hand. Love the lightened sauce. Thanks!

Jen @ My Kitchen Addiction said...

Funny that you are taking real estate classes... I have often thought that if I ever need a new career, I will go for real estate. It just sounds fun to me. Hope you have a great time!

PS - The pasta primavera looks lovely :)

The Atwoods said...

This is right up my ally, Laura! It looks delicious.

Xiaolu said...

I love fettucine alfredo but often can't eat more than 1/4 my plate because it's so darn rich. I think this lightened version would solve that problem perfectly, Laura. Thanks!

Sue said...

I KNOW I would love this! If I wasn't so lazy I'd make it right now because my grandson (3 y.o.) and I had chicken nuggets and I'm still hungry! Thanks for another good one, Laura! Good luck with your class!

Monet said...

It is always good to learn new things...and we never know when knowledge will come in handy! This pasta looks amazing. I love fettuccini :-) And I would LOVE to see you two when you come to Austin. LOVE LOVE LOVE!

The Atwoods said...

I nominated you for the stylish blogger award! You can check my blog for the details...congrats!

Unknown said...

I have never cared much for alfredo until last night when I tried this recipe. Thanks!

Sarah @OC2Seattle said...

I love that you kept a little bit of cream - so necessary! Hope you had a great time away and learning something new. Happy Weekend!

The Cooking Photographer said...

Britta I'm glad you enjoyed this one! Thanks for letting me know.


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