By Chef Rob Malone, The Turntable
Extra Thoughts: This is a quick and simple recipe and makes a great meal on those busy nights. Just add chicken and your meal is complete!
Food Prep: You can prep your veggies ahead of time and store in the fridge. Pull your veggies out when you ready to cook and you’ll have a meal in no time.
12 oz fresh egg fettuccine
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, peeled and julienned (or thinly sliced)
2 cups fresh spinach
1/2 cup vegetable or chicken broth
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp lemon zest
1 tbsp lemon juice
Salt & pepper, to taste
1/4 cup grated Parmesan (optional)
1 cup micro greens, for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Add the fettuccine and cook until just al dente (about 3 minutes if fresh). Remove pasta from boiling water and set aside.
2. In the same pot of boiling water, quickly blanch the asparagus, and carrots for 2 minutes. Reserve 1/2 cup of the pasta water, then drain and transfer the asparagus and carrots to an ice bath to stop cooking and retain color. Set aside.
3. In a large sauté pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds until fragrant. Add the spinach and toss until just wilted.
4. Add the blanched veggies to the pan along with the fettuccine. Pour in broth and a splash of reserved pasta water to help coat the pasta. Add lemon zest and juice. Toss gently to combine, cooking for another 2–3 minutes until everything is heated through.
5. Season with salt and pepper to taste. Serve warm, topped with Parmesan (if using) and a generous handful of fresh micro greens for a crisp, peppery finish.