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Fettuccine with Spring Vegetables

See full recipe on: Cookstr



Ingredients

4 tablespoons unsalted butter
1/4 cup chopped shallots
1 cup chopped carrots
1 cup broccoli florets, cut into bite-size pieces
4 asparagus, trimmed and cut into bite-size pieces
1/2 cup fresh or frozen peas
1 cup heavy or whipping cream
Salt and freshly ground black pepper
1 pound fresh fettuccine
3/4 cup freshly grated parmigiano-reggiano
10 basil leaves, stacked and cut into thin ribbons

Nutrition 4 servings

Per Serving % Daily Value
Calories 741
Fat 38g 59%
Carbs 74g 24%
Protein 26g 52%
Fiber 3g 14%
Cholesterol 194mg 64%
Sodium 441mg 18%
     
Fat
Carbs
Protein

Preparation








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