It’s been a long time…too long really.
Things has been really busy lately and honestly I haven’t made an attempt to write, but now since I have received some recipe requests for some of the food that I have prepared I think it’s about time that I start back up. So with all the commotion in my life I finally started a business Instagram account (cateringbysv) and everything that I am cooking I post. I’m always looking for an opportunity to post something, from the mixing of cookie dough to the finishing touches of a meal. I have been really encouraged with the likes and comments and now with the recipe requests, I am truly appreciative of the support and motivated to keep on doing what I enjoy.
Since last week was Spring Break, I attempted to cook and post something each day, but I think I only made it to day 4 because with a toddler to entertain, my time in the kitchen is limited. I played around with banana bread, kale & mango salad, and lemon cheesecake but the new item I made was Fettuccine & Veggies in a Garlic Cream Sauce.
The prep for the meal is a little labor intensive since you have to use a vegetable peeler for the carrots and asparagus, but otherwise the preparing of the meal is quick.
12 ounces Fettuccine noodles
2 medium sized carrots, peeled
1 lb thick asparagus steams
1 tablespoon butter
3 garlic cloves
1 cup cream
1 cup chicken or vegetable broth
1/2 teaspoon ground pepper
1/4 teaspoon salt
1. Bring a large pot of salted water to a boil for pasta. Using a vegetable peeler, peel the carrots and asparagus lengthwise in long ribbons and put aside.
2. Add the fettuccine to the boiling water. Once the pasta is cooking, in another skillet saute the garlic with butter until soft. Add the cream and broth, simmer and reduce until the sauce starts to thicken.
3. When the pasta is al dente, remove it with small strainer and add directly to the sauce, along with the carrots and asparagus, reserve the pasta water. Toss to coat the pasta and vegetables with the sauce, add some pasta water if the pasta seems dry or the sauce is too thick, season with salt and pepper. Remove the skillet from the heat, sprinkle with the grated parmesan.
As I previously said, this dish is a tad labor intensive, but well worth it. You can add shrimp or chicken to make it a complete meal.