April 7, 2006
Broccoli and Snowpeas Fettucine


Yes, I know, Make it in 30 Minutes is over, but what isn't over is the need to get rid of some broccoli, snowpeas, and cheese in the refrigerator.

Thursday nights, I have a conference call for my gainful employment with a group of people in Asia that interrupts the evening and requires me to put together a simple and quick dinner so I have time to both cook and eat before taking the call. I had absolutely nothing planned for this Thursday's meal, a condition that usually leads to bread and butter or a bowl of cereal.

Then I looked inside the fridge and found the broccoli and snowpeas - not many of them, but enough. Add some carbs in the form of pasta and a little flavor and fat and this dish came together in no time flat. If I hadn't splashed boiling water on my stockinged foot, I'd say this was a complete success. (Yes, it's been that kind of week.) The foot is OK, but my ego was fatally wounded.

We've all had pasta with broccoli, but the snowpeas were a revelation. The pods stay crisp while losing the tannic qualities they have when raw. This is a vegetable to experiment with while Spring brings us fresh pods.

If you have any fresh veggies left over in your refrigerator, whether peppers or carrots or spinach or even celery (slice it up first), you can try this recipe and have a nice meal on the table in no time flat.

Broccoli and Snowpeas Fettucine

1 cup broccoli florets
1/2 cup snowpeas
4 oz. fettucine
1/4 cup cheese (I used a pre-shredded mozzarella/romano mix)
salt, pepper
1/2 tablespoon butter
1 teaspoon olive oil
2 cloves garlic, minced

Put on a big pot of water to boil. Add a couple big pinches of salt
When the water boils add the fettucine. Cook until al dente.

Before draining, turn off heat and add the broccoli and snowpeas to the pot. Let sit for 30 seconds, then drain pasta and veggies.

Melt the butter and heat the oil in a skillet or in the bottom of the pot you just used. Once the oil is hot, add the garlic and sautee for about a minute over high heat.

Add the pasta and veggies to the skillet. Toss until veggies are near the desired crispness/softness. Add the cheese, toss some more, salt and pepper to taste and serve.

Posted by Barrett in Maryland at April 7, 2006 7:35 AM Print-friendly version
Comments

Quote: If I hadn't splashed boiling water on my stockinged foot, I'd say this was a complete success. (Yes, it's been that kind of week.) The foot is OK, but my ego was fatally wounded.

As you'll no doubt recall, Barrett, I did the same thing (only worse!) at our second anniversary party. You have my sympathies; good thing you are married to a good doctor.

This dish looks remarkably healthy and oh so green that I'm salivating. Does anyone else feel like we have entered the Long Dark Teatime of the Soul as far as fresh produce is concerned? SOOOOO sick of potatoes, onions, carrots, apples and pears...sigh...

Posted by Meg in Paris on April 7, 2006 at 3:07 PM

I do remember your spill. I felt really bad for you at the time. Now, I understand the pain a well. I didn't catch enough of the water to seriously injure myself so it was mostly the pain of being dumb enough to parboil my tarsals.

Apples I'm really burnt out on. I've been buying all the oranges/tangelos/minneolas/tangerines I can get to be our "hand fruit" for the week.

I'm really waiting for apricots, plums, peaches, nectarines, but that's going to be a while.

Posted by barrett on April 7, 2006 at 4:23 PM

How much sugar is in sugar snowpeas? My husband has diabetes.

Posted by rita stevens on October 8, 2006 at 7:26 PM

How much sugar is in sugar snowpeas? My husband has diabetes.

Posted by rita stevens on October 8, 2006 at 7:26 PM

How much sugar is in sugar snowpeas? My husband has diabetes.

Posted by rita stevens on October 8, 2006 at 7:27 PM

How much sugar is in sugar snowpeas? My husband has diabetes.

Posted by rita stevens on October 8, 2006 at 7:28 PM

How much sugar is in sugar snowpeas? My husband has diabetes.

Posted by rita stevens on October 8, 2006 at 7:28 PM
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