Florets and Ham Fettuccine
Florets
and Ham Fettuccine,
Many years ago, but I mean many ! my mom discover Flat Spinach Noodles, she have seen them I think in a magazine at the Dr.'s office where she used to work. She bought a couple lbs, and the recipe called for ham and broccoli, I remember that it was something so different and delicious. Yesterday when I went shopping I found a Spinach Pasta, and I been dying to use the multi-color cauliflowers and broccoli, I got today some left over Spiral Ham at church and when I got home it did not took me to much to put 2 + 2 together, and I have recreated my mom's pasta. Hope you enjoy, as much as I have, I got a 100% approval from the kiddo! who wants more pasta later today. I can't wait to teach this in classes, I think I will specially feature this on one of the kids classes.
Yield 6 to 8 servings
Ingredients:
12
|
Oz
|
Spinach Fettuccini
|
(al dente
Pasta Company, sold at Harmons)
|
Pantry
|
4
|
Oz.
|
Butter
|
Divided
|
Dairy
|
4
|
Cups
|
Broccoli
and Multi Color Cauliflowers
|
Cut in
little buds. Choose all the available colors.
|
Produce
|
1
|
each
|
Onion,
yellow
|
Slice
medium thick
|
Produce
|
1
|
Tbsp.
|
Olive Oil
|
Pantry
|
|
1
|
Lb.
|
Spiral Ham
|
(preference
from leftover) Chop in small pieces.
|
Meat Department
|
2
|
Tbsp.
|
Garlic
|
Minced
|
Produce
|
1
|
Cup
|
Heavy
Whipping Cream
|
Dairy
|
|
1
|
Cup
|
Pasta
Water
|
||
1
|
Tsp
|
Cornstarch
|
Diluted
in the pasta water
|
Pantry
|
2
|
Oz
|
Mozzarella
|
Shredded
|
Dairy
|
2
|
Oz.
|
Parmesan
Regiano
|
Divided
|
Cheese Island
|
Directions:
1.
Cook Fettuccini,
accordingly to package instructions. Drain and reserve pasta in the colander;
reserve 1 Cup of cooking water.
2.
In the same pot, melt
2 oz. of the butter, sauté the florets until they change to a brilliant color,
Remove and reserve.
3.
Add the other part of
the butter, follow with the onions. Sauté for a little bit with a pinch of
salt, incorporate the oil and keep sautéing until they take a nice roasted
color. Incorporate the Ham and heat through.
4.
Work in the garlic, stirring
constantly. When the garlic is fragrant, pour in the cream follow by the pasta
water with the cornstarch.
5.
Work the mixture with
a wooden spoon quickly, as soon as it’s ready, season with salt and freshly
ground pepper.
6.
Toss in the pasta, 1
oz. of the parmesan cheese, and the mozzarella cheese.
7.
Serve immediately with
more Parmesan on top.
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