It is getting CHILLY! Not an easy time to sit on the cold bleachers at the school stadium. I actually got a hot chocolate and have no idea what was in it or how they made it – it was the only hot drink they were selling.
Today was my 13-year-old son’s day for dinner and he made one of his favorite foods. This was his first time trying to julienne carrots and he did a pretty good job, and there was no blood in the kitchen when I got home from work.
You can substitute vegetables, for example, bell peppers, zucchini, cauliflower, peas, etc. Start cooking the tougher vegetables first, to give them a few extra minutes to get tender, then add in the softer ones. Grate fresh Parmesan if you can’t find the cheese I used or if it’s too expensive; luckily it was on sale the day I wanted it.
Fettuccine Alfredo Primavera
1 T avocado oil
¼ C chopped onion
2 C small broccoli florets
2 C julienned carrots
1 crushed clove garlic
2 C sliced mushrooms
2 C baby spinach
1 pint heavy cream
1/4 C butter
1 1/2 C grated fresh Parmigiano-Reggiano
1/2 t cracked black pepper
1 lb. fettuccine pasta
Chopped fresh parsley for garnish
Make pasta according to directions. Before draining, reserve some of the pasta water from the pot in case you need to thin out the sauce later.
Heat oil in a pan and add the broccoli and carrots and sauté for five minutes. Add onion, garlic, mushrooms, broccoli, and stir and cook for 3-5 minutes. Spread the spinach over the top and let it start to wilt, then stir for another minute. Set aside (or turn heat down to simmer if you want the vegetables more tender).
Heat heavy cream over low-medium heat in a large saucepan. Add butter and whisk gently to melt. Slowly add the Parmigiano-Reggiano and season with black pepper. Continue to slowly whisk until totally incorporated and thickened. In a large bowl combine the pasta, vegetables, and sauce. Add a splash of pasta water if you need to thin out the sauce. Serve immediately and garnish with fresh parsley.
