Monday, February 7, 2011
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.
Lightened Up Fettuccini Primavera With Roasted Vegetables
Broth adds flavor to the sauce without all the calories from boatloads of heavy cream and cheese.
32-ounce bag (2 pounds) Vegetable Medley (Broccoli, Cauliflower & Carrots.)
Extra virgin olive oil
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.
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.