Homemade Herbed Fettucini and Vegetables

 

HOMEMADE PASTA IS WELL WORTH THE EFFORT AND LENDS A RUSTIC TEXTURE AND APPEARANCE TO THIS DISH.

INGREDIENTS

    Noodles

  • 1 cup all-purpose flour
  • 2 eggs
  • 2 tablespoons snipped fresh parsley
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 garlic clove, pressed
    Vegetables

  • 1/4 pound asparagus spears, trimmed and cut into 1-inch pieces
  • 2 tablespoon butter
  • 1/2 cup frozen peas
  • 1/2 small yellow squash, scored and sliced
  • 1/2 small zucchini, scored and sliced
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
  • 1/2 teaspoon lemon zest
  • Coarsely ground black pepper

DIRECTIONS

  1. For noodles, place flour in Classic Batter Bowl. Whisk eggs, parsley, oil, salt and garlic in small bowl. Make a well in center of flour; pour egg mixture into well. Mix thoroughly until dough forms into a ball. Turn out onto lightly floured Cutting Board. Knead 1-2 minutes or until dough is smooth, adding additional flour as needed to form a very firm dough. Cover; let dough rest 30 minutes.
  2. Divide dough into four equal balls. Using Baker’s Roller®, roll out each ball as thinly as possible into a rectangle at least 12 x 4 inches. (When desired thinness is achieved, dough will be slightly translucent.) Slice into 1⁄4-inch-wide strips using Pizza Cutter; separate noodles. Let dry at least 30 minutes before cooking.
  3. Fill (8-qt.) Stockpot halfway with salted water; bring to a boil. Add asparagus and blanch 1 minute; remove and set aside. Add noodles to boiling water; cook 2-3 minutes or until slightly firm, then drain. Meanwhile, for vegetables, melt butter in (10-in.) Sauté Pan. Add asparagus, peas, squash, zucchini, half of the cheese and noodles; toss until heated through. Garnish with remaining cheese, lemon zest and black pepper.

Yield:

  • 2  servings

Nutrients per serving:

Calories 560, Total Fat 28 g, Saturated Fat 12 g, Cholesterol 255 mg, Carbohydrate 60 g, Protein 22 g, Sodium 1580 mg, Fiber 5 g

U.S. Diabetic exchanges per serving:

 4 starch, 11⁄2 medium-fat meat, 3 fat (4 carb)

Cook’s Tips:

The dough should be very firm at first, but will soften upon resting. Resting the dough before rolling allows the dough to relax. Drying the pasta after

rolling and cutting results in firmer noodles with a smoother surface.
If thoroughly dried, the noodles can be stored for months at room temperature. If desired, a pasta machine can be used for this recipe.
1 package (9 ounces) refrigerated fresh fettuccini noodles can be substituted for the homemade fettuccini, if desired.

Let me know what you think! :)