Fettuccine With Green Vegetables
|Frozen chopped spinach||10 Ounce (1 Package)|
|Frozen peas||1 Cup (16 tbs)|
|Frozen chopped broccoli||1 Cup (16 tbs)|
|Fettuccine noodles/Other broad noodles||1⁄2 Pound|
|Scallions||1 Bunch (100 gm) (6 To 8)|
|Olive oil/Other vegetable oil||3 Tablespoon|
|Garlic||5 Clove (25 gm), minced or crushed through a press|
|Sour cream||1 1⁄4 Cup (20 tbs)|
|Grated parmesan cheese||2⁄3 Cup (10.67 tbs)|
1 Bring a large pot of water to a boil.
2 Meanwhile, thaw the spinach, peas and broccoli in the microwave (one at a time). Set the broccoli and spinach aside on papers towels to drain as much excess moisture as possible. If the spinach is still watery, squeeze it between several layers of paper towels.
3 Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions.
4 Meanwhile, coarsely chop the scallions. In a large skillet, warm the butter in the oil over medium heat until the butter is melted. Add the scallions and garlic and saute until the scallions are limp, about 5 minutes.
5 Increase the heat to medium-high and add the spinach, peas, broccoli, salt and pepper. Cook, stirring, until the vegetables are heated through, about 5 minutes.
6 Stir in the sour cream and remove from the heat.
7 Drain the pasta and toss it with the vegetables and Parmesan.